Sambuca di Sicilia (Agrigento), hilly area facing South-Est.
350-500 m, on the sea level.
15 years old.
The vineyards are breed to espalier with a density of 4500 plants for hectare.
60 q. of grapes for hectare.
The grapes is harvest manually, during the first and the third decade of September.
The soaking and the fermentation are made in steel inox tanks, with a controlled temperature.
Every about two hours occur the fulling for better pulling the colouring and aromatics substances. After the delicate pressing and the complete fermentation, the refining is made in barriques for 12 months, after that, other 3 months in steel tanks. This is necessary to let the vegetable aromas change in sweetest and complex aromas of red fruit and violet.