The Frappato grapes are harvested as soon as they reach maturation, so that all the typical freshness remains in the must which is fermented slowly in small steel tanks. The Nero d’Avola grapes are left on the vines for a light withering and for natural dehydration to occur. They are late harvested and with extreme care placed in wooden cases. After a soft pressing the musts are fermented at a controlled temperature. The natural sweetness of the wines is obtained by interrupting the fermentation by dropping the temperature until it is too cold for fermentation to continue. The wine is then matured in steel tanks.
Made from a blend of Nero D'Avola and Frappato grape varieties from old vines that at between 300 and 600m above sea level. The frappato is picked at optimum maturity with the Nero d'Avola grapes left on the vine to lightly with and natural dehydration to occur. This give a natural sweetness to the wine with lots of red berry fruits. The palate is full-bodied and warming with a lovely balance of acidity and smooth grain tannins. An excellent food wine but can also be enjoyed by itself.
Nero d'Avola, Frappato
Vegan, Vegetarian, Organic