Made from 100% Nero d’Avola Il Moro is harvested during the last ten days of September and the first ten days in October. After a soft pressing the fermentation and aging takes place in stainless steel temperature controlled tanks. The wine then rests in bottle for 12 months before it is released.

Il Moro owes this name to its ruby red color. The nose expresses fragrant scents of red berries, warm spices, licorice and cocoa laced with black cherry and backed by a rich note of aged saddle leather. The palate is a full bodied expression of black and red berry fruits that are framed by smooth hints of licorice. Lingering notes of ripe black cherry cap the chewy finish. This flavorful red is ideal with rabbit pâté, roast lamb, beef, game dishes as well as fresh or aged cheeses.

—Donald