For this red blend only fully ripe grapes of Nero d’Avola, Merlot, Cabernet Sauvignon and Syrah were hand harvested in small crates. Each varietal was vinified separately in order to preserve their
individual characteristics. They used traditional red wine vinification, with maceration on the skins for 10 to 15 days at controlled temperatures and then the final blend was aged for six months in stainless steel tanks and a further six months in bottle.
This wine has a deep, dark red color, complex aromas and flavors of blackberry, rhubarb, cola, black olive, and spices. It has a voluptuous texture with persistent tannin and a hint of black tea on the finish.