Nerello Cappuccio is an indigenous variety of Etna. The name (cappuccino) is attributed to its unique “mantle shape”. Although its origin is unknown, it has always been present on the Etnean territory
Area: Countryside Verzella, Castiglione di Sicilia, North of Mt Etna
Altitude: 700 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 system: 12 years. Free standing bush (alberello) and spurred cordon
Vinification: Hand picked harvesting after mid October, vinification in red, long maceration with the skins. After malolactic fermentation the must is transferred into small casks (225 liters) where it matures for 8-10 months. Refining in bottle for 6 months.
Tasting notes: Bright ruby red, very light tints of purple. Red fruit, full bodied, with a touch of vanilla. Dry, bit tannic, balanced, good persistence with red fruit aroma
Food pairings: A versatile wine particularly suited for red meats and mature cheese