About this wine
Vineyard and terroir
The Nerello Mascalese is selected from high-altitude vineyards on Mount Etna’s southern slopes, between 700 and 750 metres above sea level. The sandy volcanic soils are rich in minerals and have a sub-acid reaction. Humid, rainy and sometimes snowy winters are accompanied by strong ventilation, abundant light and a pronounced diurnal range.
The 10- to 20-year-old vines are trained to spur-pruned cordons. Planting density ranges from 6,000 to 7,000 vines per hectare, with yields of 7,000–8,000 kilograms per hectare.
Grapes
100% Nerello Mascalese.
Vinification
The grapes are harvested by hand and gently pressed as whole bunches without destemming. Primary fermentation takes place in stainless-steel tanks at a controlled temperature of 16–18°C. The base wine remains on its lees until late spring, when it is bottled with selected yeasts to initiate the second fermentation.
Ageing
Produced by the traditional method. Disgorgement and dosage take place after 24 months, followed by at least three further months of rest.
Technical data
Alcohol: 12–13% vol.
Tasting profile
Pink with pale ruby highlights and numerous fine, persistent bubbles. The nose is intense yet delicate, with red-fruit aromas. The palate is dry and mineral, with refreshing acidity, light tannins and persistent red-fruit flavours.
Serving and pairing
Serve at 6–8°C. A versatile sparkling rosé for the whole meal, pairing with cold cuts, cured meats, fresh cheeses, vegetables, white meats, seafood, and marinated or cooked fish dishes. It is also suitable by the glass.
