About this wine
Vineyard and terroir
The fruit is grown near Castiglione di Sicilia, on the northern slope of Mount Etna at 750 m above sea level. The soils are sandy, volcanic and rich in minerals.
Vinification
The grapes are harvested in the second half of October. After destemming, they are gently pressed without crushing the seeds, then undergo a 20–24-day maceration. Malolactic fermentation is completed before ageing.
Ageing
The wine spends one year in 225 L oak barrels, followed by a long period of bottle ageing.
Tasting profile
Elegant in style, it becomes more mature and powerful as it develops in bottle over the years.
