Appellation: Vin de France
Grape varieties: 20% Sciaccarellu, 80% Aleaticu
Soil: Monzogranitic arenas
Harvest: Harvesting by hand once the grapes have reached 23 Brix
Winemaking: Maceration for 72 hours before a long pressing. Spontaneous cold fermentation which stops naturally once the wine has reached 13.5% abv with 220g/l residual sugar
Maturation: Maturation for 12 months in stainless steel
Certification: Certified organic by ECOCERT
Soft and subtle with notes of dried fig and black fruits.