Grape varieties: Nerello Mascalese 100%

Vineyards: lava terraces located on Mount Etna at an altitude of about 720 m a.s.l. The soil is volcanic, very rich in minerals; the composition of the eruptive materials gave life to composite soils, often made up by small sized pumice stones. Their elevated drainage capacity and their wealth in potassium play an important role in balancing the grape’s maturation process. Training system: espalier spurred cordon.

Raccolta: by hand into crates, in the first ten days of October

Maceration: the grapes are cold macerated on the skins for 24 hours; after destemming, they are pressed softly

Fermentation: the juice is left to ferment at a controlled temperature of 15-18°C for approximately 20-25 days

Ageing: mainly in stainless steel vats and approximately 2 months in the bottle

Alcohol content: 12,5% vol.

Colour: pale pink with brilliant highlights

Nose: a rich floral and fruity bouquet with notes of rosehip, wild berries, pink grapefruit and spices

Palate: a great minerality on the palate, with a fresh, well-balanced and lingering taste

Food Pairings: ideal with cold cuts, roasted white meat, risotto with shellfish, tuna tartare, stewed swordfish and many other flavourful seafood dishes

Serving temperature: 12-14°C