Paccamora Nero d'Avola

• Varietals: 100% Nero d’Avola

• Vineyards: Vineyards are on steep hillsides at 1500 feet above sea level in the Caltanissetta province in central Sicily.

• Soils: Mix of clay, sand and gravel

• Winemaking: Fermented on the skins for 6 days in stainless steel, aged 3 to 4 months in used French and American oak barrels.