Soft red from the Sicilian Nerello Mascalese grape, packed with plums, raspberries and green tomato leaves. Can be served slightly chilled! The grapes are picked into crates and refrigerated at once at 10° before being selected by hand. After destemming and crushing, they ferment at 25° for 12 days with two mixing over each day. After about 18 days they are pressed with a vertical press. Maturation in barriques previously used 2 or 3 times for about 6 months.