Grapes : Nero d'Avola 100%
 Production Area : Hills of the municipality of Santa Ninfa exposed to the west on the border of Salemi
 Average altitude : 450 m above sea level
 Training system : Counter-espalier with medium-short pruning
 Yield per hectare : 60 quintals
 Type of soil : Medium texture tending towards loose with calcareous component
 Alcohol Content : 13.5% Vol.
 Processing : Selection of the most suitable vineyards for this type of product, control of full ripening and harvest 20/25 September, maceration 15 – 20 days. Fermentation in 200 hl steel fermenters at a controlled temperature between 24 and 26 °C, prolonged maturation in cement for 12 months
 Organoleptic characteristics : High quality red wine with an important aromatic heritage typical of the variety of origin associated with scents of undergrowth and related fruits, moderately and pleasantly tannic