This Sicilian take on the appassimiento style, grapes are left to dry out for 3-4 weeks to increase the intensity of the fruit. Lots of deep dark cherries, damsons and blackcurrants. It's rich and unctuous on the palate with great depth, complexity and silky smooth tannins. The perfect pairing with rich, meat based pasta dishes such as beef ragu or mature hard cheeses.
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