A blend of Nero d’Avola and Frappato from vines planted over sandstone and clay, high in the hills outside San Michele di Ganzaria. The former was fermented on the skins for two months, then aged in old wooden casks for just over a year, whilst the latter spent around a week on the skins and was aged in concrete. The two were the blended to produce a wine that is a little more compact and elegant than previous vintages, its southern fruit and bitter herbs framed by some neat tannins, making it a wonderful companion for the rustic dishes of Sicily’s interior.