From The Producers:

Variety: Nero d’Avola 70% Frappato di Vittoria 30%, selected and replanted by Azienda Gulfi according to Alberello training system. Nero d’Avola is named after Avola, a small town near Pachino in the province of Siracusa (near Ragusa) where it has been selected by local growers several hundred years ago. Frappato di Vittoria is an old indigenous wine grape variety from the southeast part of Sicily. Probably it originates in the territory of Vittoria (Ragusa) where it has been grown since the XVIIth century.

Vinification: Grapes of Nero d’Avola are harvested at the end of September and those of Frappato during the first week of October. They start fermentation separately, with a short maceration on their skins at a controlled temperature. They are mixed at the end of the alcoholic fermentation. Maturation: About 7 months on their yeast in stainless steel tanks.

Colour: cherry red with light violet hints. Nose: red fruits, peach and marasca with flower notes. Palate: harmonic, elegant. Serving temperature: 15-16°C

Food and drink pairings: A light and fragrant red that goes well with the simplest and tastiest first courses: it goes perfectly with marinara pizza, for example. It is also suitable for pairing with appetizers and cured meats as well as fish dishes with a slightly aromatic seasoning. This wine might also be paired with grilled chestnuts for an intriguing "autumnal" combination. We recommend a serving temperature of between 14 and 16 degrees Celsius.