YIELD PER HECTARE: 70 tonnes
NAME AND ALTITUDE OF VINEYARD: Pepita 520 metres
HARVEST PERIOD: 26-31 August
DURATION OF MACERATION: 18 – 20 days on the skins
MATURATION PERIOD: 6 months in 225 litres oak barrels –
6 months in bottle
ALCOHOL CONTENT: 14 % vol.
COLOUR: ruby red and limpid
NOSE: fruity sent of strawberry and cherry with vegetable tones
PALATE: light acidity, sent of red fresh fruit
FOOD SUGGESTIONS: meat and vegetables skewers, pork liver, old caciocavallo ragusano