Nero d'Avola 'il Moro'

• From 20 – 25 year old vines planted to black soil vineyards at 120 meters above sea level
• Spontaneous fermentation occurs in steel tanks with indigenous yeasts, and maceration lasts up to one week
• After fermentation, the wine is aged in large oak casks of 30HL for 8 months before bottling
• 1999 was the first year of production.

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