Production area: Sambuca di Sicilia (AG)
Vinification: this vine of French origin and then made famous and popular in the world by Australians was introduced in Sicily in the nineties. The yields per hectare are low, the maceration takes place at controlled temperature and lasts for 10-12 days, after which the grapes are pressed.
Sensory features: Red with violet reflections and the scent reminiscent of red berries. On the palate it is full, enveloping, warm and justly tannic.
pairing: Excellent with red meat dishes, mixed grills and game. Superb with hard cheeses.
Service temperature: 16-18 ¬∞ C
Alcohol content: 13.5%