San Demetrio Corone (CS)

Vine-harvesting is
made in bins, de-stemming and pressing of the grapes. Subsequent fermentation and maceration of the must for about 10/15 days depending on the vintage. After malolactic fermentation, aging in oak barrels few months before bottling.
Next bottle aging.

Visually very intense and dark, broad and faceted flavour, berries, liquorice and tobacco, a mouth filling palate that leaves thick, fleshy and still young tannins.