Organoleptic characteristics: This wine has a ruby red color with garnet glares with aging. It has an intense and characteristic aroma, and a dry, warm, robust, full-bodied, harmonious taste. Historical-cultural information and curiosities: Grape-growing in Sicily arises with the arrival of the Greeks, around the nineteenth-eighteenth century BC. Sicilian wines have come down to us followed by a reputation for quality, despite the difficulties of working in an area of steep slope and subject to volcano eruptions, as well as a period of diseases such as phylloxera that hit the majority of Italian vineyards. In 1968 the DOC was recognized. It was one of the first in Italy and the first in the region of Sicily. Serving suggestions: Being a full and robust red wine, it is excellent with structured and tasty dishes, such as red meat and dry main courses. It's excellent with the flavours of traditional Sicilian cuisine, which enhances its flavour. Production area: Territories of the province of Catania. Grape varieties allowed for its production: Nerello Mascalese (minimum 80%) and Nerello Mantellato (up to 20%). Grapes from white berry varieties suitable for cultivation in Sicily, for a maximum of 10%, can contribute to the production.
