A selection of Nero d’Avola and Frappato from forty-year-old vines in
Filippo’s home vineyard, planted over clay and sand at an elevation of
430 meters. This ferments with the skins in plastic containers for a
month before being pressed off to concrete for a year of élevage. It is a
wine that feels resolutely Mediterranean, with soft tannins and flavors
of dark fruit, flowers, and woody herbs.
- Tutto Wines