The bouquet is very intense, with deep notes of dark cherries, damsons and blackcurrants. The palate is powerful, yet approachable, with silky smooth tannins, great depth of flavour and layers of complexity.

The dried grapes are vinified seperately from other Nero d'Avola grapes. We are careful to use the most gentle vinification process possible. After the de-stemming, the grapes are pressed extremely softly. During the early stages of fermentation, very frequent pumping over is done and as soon as fermentation is complete, Malolactic takes place. Grapes are selected from Belice and Agrigento on Sicily’s west coast, which are two of the island’s key areas for growing Nero d’Avola. The Nero d’Avola grapes are very carefully hand picked and then left to dry for 3 -4 weeks after which time they have lost about 30% of their weight.

Miopasso is a small range of quality wines, produced with the help of modern manufacturing technology, in original Italian grape varieties. The goal is to create the best possible quality at low unit cost. Miopasso is thought of as "value for money" by the small group of enthusiastic wine people who buy the grapes in different places in Italy and produce the finished wine. The project has succeeded - these are some of the best Italian wine purchases you can bring up.

Match with rich meat based pasta sauces, red meats and mature hard cheeses.