Denomination: DOC Sicilia 
 Variety:   100% Nero D'Avola 
 Production area: Sambuca di Sicilia (AG) 
 Soil: clayey with the presence of white marl 
 Altitude: 450 meters above sea level 
 Training system: espalier with Guyot pruning 
 Harvest period: last ten days of August, first ten days of September when technological and phenological maturity is reached 
 Yield per hectare: 50-60 quintals per hectare 
 Vinification:   maceration during fermentation in stainless steel silos, at the end of fermentation, racking with soft pressing, malolactic fermentation in steel. Aging in French barriques of first passage, medium toasting of 6 months 
 Color:   bright red with violet reflections 
 Aromas: intense, elegant with hints of red fruits, spices and wood 
 Taste: warm, soft and enveloping with elegant tannins 
 Alcoholic degree: 13.5% Vol. 
 Service temperature:   18-20 ° c 
 Food matches: meat and game dishes, aged cheeses