The wine has a pale ruby red color. The nose is ethereal and intense with hints of red fruits. The palate is dry and mineral with pleasant acidity and salinity, persistent and harmonious.
First produced in 1994. The grapes are hand-picked from vines located on the north and south slopes of the mountain. The grapes are harvested and vinified separately. Fermentation occurs in steel, with indigenous yeast; the wine then matures mostly in steel, with very limited use of oak (20% of the Nerello Mascalese is aged in used barrels).
A versatile wine that can be paired with red meats and cheeses but also with fish or white meats.
