HALARA' - RED

Vinification: One part was crushed and destemmed and fermented on the skins for about 25 days, a part (about 40%) was pressed with the whole bunch and macerated for two weeks. Spontaneous fermentation in steel.
Aging: In steel for 6 months.
From Parpato grapes (an ancient Sicilian variety that has now almost disappeared) grown in Contrada Abbadessa in Marsala, frank and deep, with a Mediterranean scent. In the mouth wonderful citrus notes are accompanied by a pleasant salinity which makes the wine extremely enjoyable and above all drinkable.