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Made by co-fermenting Nero d’Avola with native white Grillo, whose acidity adds lift and freshness. The traditional alberello (bush vine) training used on these 20–60-year-old vines is uniquely adapted to Sicily’s arid, windy conditions. Ripe black fruit, dried herbs, and licorice spice. Excellent with a slight chill.
Made by co-fermenting Nero d’Avola with native white Grillo, whose acidity adds lift and freshness. The traditional alberello (bush vine) training used on these 20–60-year-old vines is uniquely adapted to Sicily’s arid, windy conditions. Ripe black fruit, dried herbs, and licorice spice. Excellent with a slight chill.