Grape varieties: Nerello Mascalese 85% - Nerello Cappuccio 15%

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 mid-end of October

Maceration: cold maceration for 24 hours

Fermentation: for approximately 10-15 days at a controlled temperature (22-24°C)

Ageing: mainly in stainless steel vats, with a short passage in tonneaux and 5-6 months in the bottle

Alcohol content: 13% vol.

Colour: brilliant ruby red

Nose: a complex and intense nose with floral hints and notes of red fruit

Palate: a lively and smooth taste, with a strong minerality and an intense fruity finish

Food Pairings: ideal with tasty pasta dishes, roasted and grilled meats, cold cuts and semi-aged cheeses

Serving temperature: 16-18°C