In 2016 the winter in Sicily was warm and dry. Summer did not bring with it the customary African heat – with the exception of July – nor any of the much-desired rain. Yields were lower due to the hydric stress suffered by the vines, but lower crop levels meant that vines were able to ripen their grapes despite the lack of water. The dry conditions slowed the ripening of red varieties, like Nero d’Avola, which were harvested earlier than usual in order to maintain freshness.
The Nero d’Avola grapes were soft pressed on arrival at the winery, then fermented in temperature controlled stainless steel, with gentle, regular pumping over every four hours during fermentation and a maceration of 10-12 days on the skins. The wine remained in stainless steel tanks until bottling.