VARIETAL: Nero d'Avola
NOTES: Trained in a mix of alberello and guyot on red, sandy clay soils over limestone, these estate vines average 30 to 35 years old and are biodynamically farmed and harvested by hand, generally at the beginning of October. The fruit is destemmed and fermented with indigenous yeasts, macerating with the skins for about 20-25 days before pressing (maceration is shorter than for Frappato because Nero skins are thinner). Bottled unfiltered.
FOOD PAIRING: Mississippi Pot Roast