The name 'Sgussa', which means 'peel' in dialect, is the name of the trattoria that overlooks the Cabernet vineyard, which is situated on volcanic soil at about 100 metres above sea level. The training system is Guyot, with a modest yield of between 40 and 60 quintals per hectare. Harvesting is done by hand, followed by gentle crushing and destemming and maceration on the skins for about 10 days. Fermentation is entrusted to indigenous yeasts. It matures for 2 years in large barrels to tame its strong varietal character. Ruby red in colour with purplish highlights, Sgussa has an aromatic profile that opens with herbaceous and spicy notes on the nose. On the palate, it is fresh, soft, savoury and persistent, with unobtrusive tannins, a characteristic of the soil. It is a wine that carries the essence of the terroir in which it was born, with a ruby red colour with violet reflections, to be paired with moderately mature cheeses and wild boar or game stews. Also excellent with pork: ribs, shanks, grilled meats, roasts.