Para Para , Cerasuolo di Vittoria Classicois a wine made from a blend of Nerod'Avola and Frappato grapes, harvested in the first decade of October. The vinification involves alcoholic fermentation in steel accompanied by continuous pumping over and punching. Maceration lasts about 15 days. The malolactic fermentation is carried out in stainless steel barrels where the wine remains for the next 18 months, followed by another 8 - 9 months of aging in 500 liter French oak tonneaux. After at least another 6 months of aging in the bottle it is ready to be enjoyed.
The Para Para di Poggio di Bortolone is a bright ruby red wine. The nose is fresh and with floral notes balanced with fruity notes of wild berries. The palate is well balanced and fresh with soft tannins. Long finish.