Salvatore Marino treats his wines delicately, with a quick press and six day maceration before fermentation begins. The Nero d’Avola grapes do the rest of the work. This is an intense and meaty wine. The nose is of smoky soil, plum and boysenberry fruit leather, orange oil, black olive and tar. The palate is spicy, brambly, with rich plum and raspberry, and black dirt. There’s a breath of acidity and a whallop of tannin. It finishes with notes of fig and baking spices.