Questo vino
Vineyard and terroir
The fruit comes from 80-year-old vines in the commune of Milo, on the eastern side of Mount Etna, at 950 m above sea level. The soils are sandy, slightly acidic and volcanic, with a high mineral content.
Vinification
Harvest begins in the second half of October. Whole bunches are gently pressed, and fermentation takes place in stainless-steel tanks at a controlled temperature of 18–20 °C.
Ageing
The wine rests on its lees in stainless-steel tanks for at least one year, followed by 10–12 months in bottle.
