100% Nero d’Avola. Each year, Arianna uses the same few rows of Nero d'Avola in her Fosso di Lupo vineyard for perfect, healthy Nero d'Avola clusters to sun-dry for 15 days for her passito-style wine. The organically farmed, hand-harvested fruit is then destemmed, crushed and fermented with indigenous yeasts, with a week-long skin maceration. The wine is aged in a 750-liter tonneau for 16 months before being bottled unfiltered and held for 6 more months before release. Around 100g residual sugar/liter. Minute production of 500ml bottles.