Nero d’Avola, guyot, planted in 2011, harvested in late September at 42 hl/ha.  Destemmed and crushed, with macerations lasting 10 days.  Soft-pressed, fermented in stainless steel.  Aged mostly in stainless, with 15% of the total aging in 500L tonneaux for 6 months.   unfined/unfiltered. 3,300 bottles made. 13.4% abv.