Tasting note
A Sicilian heartthrob, rich with ripe blackberry, orange peel, carob and balsamic droplets and an underlayer of graphite keeping things respectable.
Viticulture
Santa Cecilia, the epitome of Nero d’Avola, hails from Noto, the grape's origin. White soils, ancient vines, and meticulous cultivation at 40m above sea level. A blend of elegance, power, and Sicilian aromas, it's our family legacy and a reference for indigenous red wines.
Vinification
Grapes are destemmed and the juice is the cold soaked for 16 days. This skin maceration process allow for the extraction of primary fruit varietal character. After fermentation and racking, the wine goes in barrique (2 and 3 year old) for 14 months.
Food Match
A wine which has no fear of the riskiest matchings such as pork marinated with chili pepper or dishes of fish with rich fibrous flesh.