Description: Filippo begins with a week long skin fermentation of Moscato, amounting to 3-4% of the total wine. He then de-stems and crushes Nero d’Avola and Frappato (roughly 50/50 depending on the vintage) into the plastic tank and macerates for 3-4 hours. He uses an old-fashioned manual basket press for softly pressing the must back into the plastic ‘tini’ for the remaining fermentation. The wine is aged in concrete through the winter and is racked at least three times. He does not believe in filtering ever but he will sometimes use tiny doses of sulphur at bottling in order to protect the wine for travel. Pure red fruit aromas with a pleasant bitter finish.
Grapes: Nero d'Avola, Frappato & Moscato
Region: Sicily, Italy
Selling Format: 750mL