Though it's the most widely-planted red grape on Sicily, Filippo feels Nero d'Avola is too often misunderstood, and, as such, poorly made. (We think he has a point.) In an effort to restore honor to the variety and create a truly distinctive Nero d'Avola, he uses select fruit from vineyards up to 70-years-old, 550 meters above sea level. In the cellar, Lamoreasca prefers a long, slow maceration on the skins to help shed Nero's typically sharp tannins and increase the elegance of the wine; it then see an additional year in concrete tank, and two in the bottle before release. It hallmark is its concentrated yet cool fruit, met by anise, tobacco, raspberries, purple florals, cherries, earthiness and a bitter amaro-like twang. Killer stuff. 1500 bottles produced.