Size: 750ml
Grape: 75% Frappato and 25% Nero d’Avola
Producer: Dario Serrentino
Region: Sicily, Italy (specifically from Noto, southeast Sicily)
In the cellar: Frappato stays on the skins for 4 to 7 days, and Nero d’Avola for only 1 night. The entire fermentation lasts 15 to 20 days. Élevage for 6 months in stainless steel tanks. This undergoes malolactic fermentation and is aged in stainless steel.
Farming method: Organic 
Tasting notes: Light-bodied and vibrant, this organic Sicilian red bursts with strawberries, raspberries, and spice. A chill-worthy seaside-inspired sip.