Sicily’s iconic red wine produced from estate fruit, 100% Nero d’Avola. Vineyards are on steep hillsides at 1500 feet above sea level in the Caltanissetta province in central Sicily. The soils are a mix of clay, sand and gravel. Grapes are fermented on the skins for six days in stainless steel, and aged three to four months in used French and American oak barrels. Delicious dry red cherry and plum fruits with spice.