Hedonis Riserva

Our Nero d’Avola grapes are cultivated in the lands of Western Sicily, near the richly historic city of Agrigento. A partial selection of grapes picked undergoes fermentation and maceration for about 15-18 days with repeated remontages to extract the color and tannins, which give structure to the wine. After going through a full malolactic fermentation, the wine from the selection is aged in French and American oak barrels for 18-20 months.

A second selection of grapes is left to ripen a little longer on the vines, is picked and then undergoes a partial appassimento in a drying room for about four months – to develop a greater organoleptic complexity.

After drying, the grapes undergo fermentation and maceration for about 15 days, and the wine is kept in stainless steel for about 18-20 months. At the end of both aging periods, an assemblage is made with 50% wine aged in barrels and 50% of the un-oaked wine with extra hang-time & appassimento. This creates a distinctive, rich and elegant wine.