▸ Clay soils. Hot winds.

▸ Made for Florentine steak.

▸ Warmly persistent.

Trapani vineyards on stony clay between sea level and 300 m give small, thick-skinned berries. The family blend ferments long, then spends at least 12 months in steel and barriques, knitting black cherry, prune and black pepper into a firm but balanced palate for group tasting.

Trapani fruit from clay-rich, stony sites 0–300 m and the family’s annual parcel selection make Tripudium a moving target, not a fixed recipe. The 2022 blend macerated long and spent at least a year split between steel and barrique before bottle rest. Black cherry and black pepper signal Sicily’s heat without losing shape.