Description

Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna - Northern exposure.
Grapes: Nerello Mascalese 80% - Nerello Cappuccio 20%. 
Soil: 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: 70 quintals.
Harvest: manual, second decade of October.
Vinification: fermentation in stainless steel tanks with selected indigenous yeasts. Malolactic 
fermentation fully run.
Ageing: 50% 12 months in stainless steel tanks, 50% in 50 hl oak barrels. 12 
months in the bottle. 

Tasting: medium intensity ruby red colour with a bouquet that enhances the red berries   notes, with gentle spicy aromas and volcanic ash hints. On the palate is fresh, with soft  tannins and a sapid finish. 

Service temperature: 16-18°C.