Di Prima

GRAPES VARIETIES: 50% Nero d’Avola 50% Syrah

NAME AND ALTITUDE OF VINEYARD: Batia 420 metres- Pepita 520

metres

YIELD PER HECTARE: 70 tonnes

FERMENTATION : in steel, maceration 15 days on the skins

ALCOHOL CONTENT: 13,5 % vol.

COLOUR: intense ruby red

NOSE: red berry fruit and spicy notes

PALATE: soft with light tannins and well balanced

FOOD SUGGESTIONS: risotto, lamb, grilled red and white meat

YIELD PER HECTARE: 70 Tonnes

NAME AND ALIMETRIE OF VINEYARD: Lago Arancio 320 metres

- Pepita 520 metres

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: Impenetrable Ruby red

NOSE: sensation of Mediterranean fruit and mulberry

PALATE: velvet to the palate with well balanced tannins

FOOD SUGGESTIONS: meat, grilled vegetables and mature

cheese