This riserva of sorts comes from a selection of the best grapes Filippo harvested and is mostly composed of Nerello Mascalese with a little Frappato and Nero d’Avola in the mix. Depending on the variety, the grapes spent between a week and two months on the skins, followed by two years in cement vats and a further year in bottle before release. Time has rendered a deep, savoury and complex wine with a wonderful sense of place.