In the cellar, Al Feu approach is hands off, avoiding  technical manipulation. The two varietals are separately processed from the beginning. The hand harvested grapes are immediately carried to the cellar. Destemming and crushing. The 10 days skin contact, in addition to give color, provides the wine of a pleasant tannic note which enhances its complexity. After the spontaneous fermentation triggered by indigenous yeast only, the wine is left into stainless steel vats to refine on its lees for about 7 months and then is bottled in spring. Unfined (and therefore suitable for vegans) unfiltered and completely unoaked!
It’s a liquid postcard from west Sicily displaying the Mediterranean influence balancing fruit and tannins. Overall it’s an intense mid weight wine, capable to age at least 4 years from the harvest.