The essence of Sicilian red. Here’s Anthony Gismondi on the 2017:
This blend is 60/30/10 corinto, nero d'Avola and alicante is from Sicily's Lipari Island, and its fertile, 350m deep sandy volcanic soils. After destemming, it undergoes a native ferment in stainless, where it remains for one-year post-ferment. It was bottled without fining. Plump and sun-ripened, yet fresh with soils and altitude, it teems with perfumed cherry blossoms, ripe raspberry, scrubby thorns, bergamot, and a healthy dusting of sweet baking spices. Tannins are soft and powdery, hugging the cushy palate to a floral finish. Quite distinct.