The Nero d'Avola grapes are sourced from the area around Salemi (Province of Trapani) in the northwest tip of Sicily. The vines are Guyot-trained, and grown at around 250m altitude on a combination of soil types. The vineyards were converted to organic viticulture in 2007. The grapes are macerated on the skins for 8-12 days, then racked and allowed to complete malolactic fermentation. The wine has ripe aromas of black fruit and a hint of spice. The palate is full with rich plum and bramble fruit characters, and plump tannins.