Low yield per hectare (70 Qli/Ha). The shoots are cut to allow a natural withering of the grapes which increases the amount of sugar, thanks to the Sicilian hot sun and to the wind that comes from Africa. After about 15-20 days, the grapes have lost about 15-20% of their weight and are then pressed. Fermentation on skins. After a long maceration, the wine is then put into barriques made of French and American oak and is left for about 6 months.
