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Noto, Sicily, Italy
| Wine maker notes |
| The grapes are de-stemmed and crushed; extraction on skins followed by 12 days of maceration. After fermenting in stainless steel tanks, the wine is matured for 12 months in two- and three-year-old French oak barrels. |
| Technical notes |
| 13.8% abv |
| Food pairing |
| Wonderful with all meat-based and southern Italian dishes, as well as mushroom dishes and smoked ham. |
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