Winemaking: The grapes are destemmed and crushed. Maceration on the skins lasts 10 days, then the must is fermented in stainless steel tanks at a temperature of 25-28 °C
Ageing: oak 18 months
Production: 2,000 cases made
Marilena and Daniela Barbera are a young and dynamic team; their mission is to produce only the highest quality wines, interweaving tradition and innovation, deeply linking the “terroir” and history of Sicily together in a bottle...
This dark-garnet wine shows ripe, berry fruit aromas lend complexity by hints of pepper and blackcurrant.
Warm and plummy with a ton of cherry, in the nose; It your mouth it drips with rich, ripe cherries, melted chocolate, freshly brewed coffee and a whole bushel of juicy black plums.
There is enough acidity to give it wonderful structure, but the overall impression is soft as velvet.
