Producer: Fazio Winery and vineyard in Erice
Area of production: produced in the vineyards in the Doc Erice territory
Grapes: 70% Nero d’Avola 30% Cabernet Sauvignon
Altitude: 250/300 mt. above sea level.
Density: 4.000 plants per ha. Shoot thinning to reduce production per
vinestock.
Production technique: harvesting in boxes of only healthy grapes.
Destalked, vinification in red with traditional soft pressure of the skins
and maceration at a controlled temperature of between 18 - 22° C. A very
careful passage in wood for 4/6 months. Cold bottling and refined in the
bottle for 12 months.
Colour: intense ruby red colour.
Perfume: persistent notes of red berries fused with a hint of spices and
vanilla
Taste: full, velvety and persistent, in an elegant harmony of the whole,
are perceived fruity notes and hints of spice.
Bottle: 75 cl - 14% Vol. Best served at: 16°C.
Accompaniment: ideal with medium seasoned cheese, grilled or oven
cooked red meat.
