Although Perricone was the most cultivated variety on the island of Sicily in the mid-19th century, today only 100-200 hectares remain on the western side. In the second half of the 20th century, Nero d'Avola took its place, as it could be harvested with greater reliability, even in very warm vintages, while maintaining adequate acidity. It goes without saying that this is crucial on the island.

Yet, it produces exactly the kind of wine that is highly sought after today: fresh, lively, with juicy fruits and oriental spices, easily understandable and drinkable, but still distinctive, a red wine that can even be enjoyed in summer (lightly chilled). An interesting varietal characteristic is the relatively prominent tannin and the bitter taste sensation at the end of the sip, which is perhaps best compared to wild cherry or coffee made from lightly roasted beans. The secret to its cultivation is said to be planting it on mountaintops and relatively windy slopes, as it can always be harvested there with beautiful, full ripeness and appropriate acidity.

The grapes were cultivated using organic methods, which have very strict adherence and regulations in Italy (=Naturalmente). Reductive winemaking technology was most suitable for showcasing the values of Perricone, meaning that after hand harvesting, it fermented in stainless steel red wine fermenters, and both malolactic fermentation and aging took place in stainless steel tanks.

There's no doubt, it's clearly a polarizing wine, as if a good quality Zweigelt had been mixed with some Otello and a small but distinctive amount of Primitivo. A rare specialty for winter at room temperature, and lightly chilled for summer, for lovers of the genre.