Working with the land. Loving her, respecting her, talking to her. And from there finding the courage to make new experiences, to seek new routes, starting from well-established certainties. This is also a challenge. And so I reflected, and I thought that the Nero d’Avola evolution could also be the withering as it was once used to preserve grapes in winter. The Passo Nero was born, a non too sweet passito that maintains its original acidity.