YIELD PER HECTARE: 70 tonnes
HARVEST PERIOD: Syrah 1-5 September
NAME AND ALTITUDE OF VINEYARD: Batia 420 metres – Pepita 520 metres
FERMENTATION: in steel, maceration 15 days on the skin
ALCOHOL CONTENT: 14 % vol.
COLOUR: intense ruby red
NOSE: red berry fruit and spicy notes
PALATE: soft with light tannins and well balanced
FOOD SUGGESTIONS: pork loin at orange, chicken rolls in marsala
Janub rosso
50% nero d’avola, 50% Syrah
Terre Siciliane I.G.T.
DATA SHEET