Fruit is hand harvested and brought to the cellars in small crates to avoid disturbing the ripe grapes. The grapes are cooled at the winery right at the foot of the vineyards. The must is macerated and vinified with pump-overs in temperature-controlled stainless steel tanks. Following racking the young wine is transferred into third use or older French oak barriques where it will rest for five months before another racking and an additional 7 months in larger 50 hl oak barrels. The goal is a slow and delicate aging that stabilizes tannins and polyphenols.

Bottle Size: 750ml

Each variety is manually harvested, first the Pinot Noir at the end of August, then the Nero dAvola at the end of September. Each parcel is vinified in small, stainless steel tanks. Long maceration at a controlled temperature of 75-82F allow for the extraction of only the best polyphenols. The Nero dAvola ages in stainless steel to preserve freshness, while the Pinot Noir matures for nine months in small French barriques. Following blending, the wines are bottle refined.

Bottle Size: 750ml,40% Nero dAvola, 60% Pinot Noir

The grapes are picked in August when they are fully ripe and richness is at its maximum. The grapes are gently pressed and cold settled. Part of the must undergoes a short (12 hours) cold maceration, followed by classic decanting. Fermentation begins in stainless steel tanks. When the must achieves 4-5% alcohol, the wine is racked into French oak barriques where fermentation is completed. The wine then ages on its lees in French oak barriques for 9-12 months. It is then bottle refined for a minimum of three months before release.

Bottle Size: 750ml