The grapes of Frappato are harvested at the earliest maturation, so that all the typical freshness remains in the must that, at a very slow fermentation, is then placed in small steel tanks. The grapes of Nero d’Avola instead, are left on the vines for a light withering and for the natural dehydration.
They are late harvested and with extreme care placed in wooden cases. After a soft pressing the musts ferment at controlled temperature. The two musts evolve according to their typical features and when our “maestro” decides, they are slowly blended, within the time and the proportions required by the single harvest. The natural sweetness of the wines is obtained by interrupting the fermentation through the “cold” process. The wine matured for some month in steel tanks.