Description

Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna - Northern 
exposure.
Grapes: Nerello Mascalese 100%.
Soll: black, brownish volcanic sands 60-70%; volcanic rocks. 
Training system: bush-training with chestnut poles. Up to 30 years old vines.
Plantation density: on average 8000 vines/Ha.
Average yield per hectare: 70 quintals.
Harvest: manual, mid September.
Vinification: 8 hours of cold pre-fermentation maceration followed by fermentation in stainless 
steel tanks with selected indigenous yeasts.
Ageing: 4 months in stainless steel tanks in contact with the fine lees and 2 months in the 
bottle.

Tasting: bright pale pink colour with an elegant bouquet of wild strawberry and violets with sage and thyme notes. It is mineral, fresh and persistent on the palate. 

Service temperature: 10-12°C.