Grapes: 40% Nero D'Avola, 40% Syrah, 20% Sangiovese 
 Production area: Sambuca di Sicilia (AG) 
 Soil: clayey with the presence of white marl 
 Altitude: 350 meters above sea level 
 Training system: espalier with Guyot pruning 
 Harvest period: second ten days of September when technological and phenological maturity is reached 
 Yield per hectare: 100-120 quintals per hectare 
 Vinification: long post-fermentation maceration in stainless steel silos, racking with soft pressing, malolactic fermentation in steel. Refinement in bottle for one month 
 Color: bright red with violet reflections 
 Aromas: elegant cherry and wild berries 
 Taste: soft and enveloping 
 Alcoholic degree: 12.5% Vol. 
 Serving temperature: 18-20 ° c 
 Food matches: red meats, ragù and salami