Roughly 50/50 Frappato and Nero d�Avola with a small amount of Grenache. Destemmed Frappato and Grenache are fermented in plastic �tini� while the Nero d�Avola is fermented in tronconic wooden barrels. Roughly 4 weeks skin contact. Pressed and blended after fermentation in cement tanks for aging through the winter. Racked at least three times before bottling.. Aged for 12 months in cement tanks. Minimal added sulfur and no filtering or fining.