Harvest 2016: a mild season with some poor weather but without excessive heatwaves. Following a winter with little rain, the spring began with quite cool temperatures, including during flowering, and ended with some rain in May and June. This weather scenario favoured excellent progress in the island’s phenological evolution. Overall, the year was regular and the grapes were healthy at time of ripening thanks to constant care and attention in the rows.
PRODUCTION DISTRICT: Camporeale in the province of Palermo.
ALTITUDE AND ASPECT: 300–400 metres above sea level; north-south aspect.
TYPE OF SOIL: Clay soils.
TRAINING SYSTEM: Traditional guyot.
HARVEST: The grapes are harvested when fully ripe, towards mid-September.
WINEMAKING METHOD: The grapes are vinified in small stainless steel tanks, and undergo prolonged maceration, lasting over two weeks.
AGEING: At the end of fermentation, the Cabernet Sauvignon is aged in French oak barriques and the Nero d’Avola in 3,000-litre oak barrels. The wines are left to mature for ten months before being blended. The resulting blend further matures in 5,000-litre oak barrels for about 3 months before being bottled. This is followed by six months’ bottle ageing.
SENSORY PROFILE: Deep red, with a generous, complex nose offering clear varietal traits. Good structure on the palate is underpinned by hefty tannins and a long, lingering aftertaste.
RECOMMENDED CELLARING: 10 years.
FOOD PAIRING: Red meats, mature cheese, cured meats.