Three estates and three varieties, the most important autochthonous ones of our territory: the Nocellara del Belice, characterized by intense fruitiness, the Biancolilla, particularly delicate, and the Cerasuola, which stands out for its bitter and spicy.
Harvesting method: facilitated with mechanical shakers
Harvest period: mid October - early November
Extraction: continuous cold cycle
Filtration: natural by decanting in steel silos (unfiltered)
A medium fruity blend (60% Nocellara, 20% biancolilla, 20% Cerasuola) characterized by notes of artichoke and tomato leaf on the nose, a velvety flavor in which almond stands out, and a slightly spicy aftertaste.