Pellegrino Nero d'Avola Tripudium

A great wine, Tripudium, originates from grapes grown in suggestive vineyards located in the cradle of Sicilian enology, between natural reserves, crystal clear sea and archaeological sites surrounded by greenery. The jewel of the Pellegrino family comes from grapes selected from the best black grape varieties grown in the province of Trapani. Depending on the vintages, whether dry, hot or fresh, it can be the expression of different grape varieties: nero d'avola in purity, as well as a blend of international grapes grown in this area.

The sartorial red represents the highest qualitative expression of the harvest every year. The grapes are harvested in the first ten days of September and all the winemaking techniques aimed at enhancing their intrinsic qualities are then adopted in the cellar. This process ends with aging, first in the tank and then in oak barrels, for at least 24 months.

The history of Tripudium begins with the 2001 harvest. Each year it is the oenologist's responsibility, together with his technical staff, to establish which variety is destined for Tripudium. Over the years, Nero d'Avola grapes have been selected, the most representative native vine of the island, syrah and cabernet sauvignon, the two international varieties that have best adapted to the Mediterranean climate of this corner of Sicily.

Tripudium is recognized today as a great Sicilian red appreciated all over the world for its elegance, capable of giving emotion with that royal charm that only the most authentic Sicily can give. Its intense aroma is captivating, with fruity notes of plum, red fruits and black cherries, with hints of eucalyptus. With a persistent taste on the palate, it releases aromas of red fruits, accompanied by balsamic hints and rosemary.