Description

Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna. 
Exposition: North.
Altitude: 720 mt. a.s.l. 
Soil: brownish volcanic sand. Rich, deep and prosperous.
Grapes: Nerello Mascalese 90% - Nerello Cappuccio 10%. 
Training system: bush-training with chestnut poles. Up to 100 years old vines. 
Plantation density: on average 8000 vines/Ha. 
Average yield: 40 quintals.
Harvest: manual, hand selected bunches. End of October. 
Vinification: fermentation in truncated cone-shaped oak vats with selected indigenous  
yeasts. Malolactic fermentation fully run. 
Ageing: 24 months in French oak barrels (Ovum) and 18 months in the bottle. 

Tasting:  bright ruby red colour with garnet nuances with a deep and intense bouquet of  in-alcohol cherries, sour black cherry and tomato leaf followed by black pepper and sweet  tobacco hints. It has a great velvety structure, with soft tannins and boise notes.

Service temperature: 18-20°C.