Nerello Mascalese 80%, indigenous Etnean red grape, King of Etna. Nerello Cappuccio 20%, a variety grown on Mount Etna for centuries, sweet and scarcely tannic.
Area: Northern and Southern slopes of Mt. Etna
Altitude: 450 to 900 m a.s.l.
Climate: Humid and rainy in the cooler season, high ventilation, luminosity and significant temperature excursions
Soil: Sandy, volcanic, rich in minerals
Age and training: 15 to 60 years. Trained with free standing bush (“alberello”) and spurred cordon
Vinification: Hand-picked harvesting in October, softly pressed. Fermentation at 25°C in stainless steel vats, 20-25 days long maceration, patented indigenous yeasts. Vinification partly in stainless steel and used barriques (for 8 months) until bottling. Refining in bottle for 2-3 months
Tasting notes: Pale ruby red, intense with hints of ripe fruit. Dry, balanced, mineral with a pleasant acidity and remarkable persistence
Food pairings: Red meats, matured cheeses, overall a versatile wine