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This wine was crafted from 100% Nero d’Avola fruit. The must was fermented in static red fermenters and pumped over every
eight hours for the ferment’s duration. Once the ferment was dry, the resulting wine was pressed off the skins and allowed to settle before allowing a natural secondary fermentation to commence. Separate parcels of the wine were aged on French oak staves for 8 months, after which the final blending of select parcels took place. The resulting wine is ripe, savoury and beautifully herbaceous.