It is evident that food and wine are harmoniously linked in Sicily, de ning the region. It is known for its rich and full-bodied wines, as the Nero d’Avola is produced using anappassite method of naturally drying the grapes prior to harvest. Our Nero d’Avola appassite has a ruby-red color. e bouquet is slightly spicy and has notes of dried gs and ripe fruits of blackberry and boysenberry. e nish is round velvety with notes of vanilla.
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