Description

Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna. 
Exposition: North.
Altitude: 750 mt. a.s.l. 
Soil: black, brownish volcanic sand 60-70%, volcanic rock.
Grapes: Nerello Mascalese 90% - Nerello Cappuccio 10%. 
Training system: bush-training with chestnut poles. More than 100 years old vines.
Plantation density: on average 8000 vines/Ha. 
Average yield: 25 quintals  
Harvest: manual, hand selected bunches. End of October. 
Vinification: fermentation with autochthonous yeasts with prolonged maceration in 500 L 
rotative french oak barrels
Ageing: 24 months in 500 L french oak barrels. 12 months in the bottle.

Tasting: ruby red colour with a rich and deep bouquet of red berries and volcanic ash  combined with intense balsamic and flinty scents. Powerful on the palate, with velvety tannins, persistent and intense, with a pleasant sapid finish.

Service temperature: 18-20°C.