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 100 years old vines.
Plantation density: on average 8000 vines/Ha. 
Average yield: 50 quintals.
Harvest: manual, second decade of October 
Vinification: fermentation in truncated cone-shaped oak vats with selected indigenous yeasts. Malolactic fermentation fully run. 
Ageing:  24 months in big oak barrels and 12 months in the bottle. 

Tasting: ruby red colour, with a rich bouquet where ripe red fruits and sweet spices dominate the scene, with leather, volcanic ash and mint hints. Velvety on the palate, with fine tannins and long persistence.

Service temperature: 18-20°C.