Grape: Nero d'Avola, Alicante
Winemaking: The Production of the “Garofalo’” starts in the second half of September, with the harvest of the first optimally ripe grapes. The grapes are taken off the stem and pressed. Fermentation is carried out in stainless steel tanks, using only the indigenous yeasts present in the skins of the grapes.This process lasts for approximately 15 days, depending on the desired color intensity of the wine. This process occurs naturally, without any additives nor sulfites. Decantation occurs naturally. The wine is unfiltered.
Soil: Volcanic, low organic matter, rich in micronutrients, terraced landscape
Vine age: 20 years
Ageing: 12 months in stainless steel silos and 18 months in chestnut barrels
Production: 2,500 bottles