About this wine
Vineyard and terroir
The fruit grows in volcanic soils at the foot of Mount Etna.
Vinification
The grapes are harvested by hand in early September. After pressing, they undergo one day of cold maceration. The must ferments in stainless-steel tanks at 17 °C. The wine is filtered before bottling.
Ageing
The wine rests on natural yeasts in the same stainless-steel tanks for around six months.
Tasting profile
Concentrated fruit and mineral notes.
Label / history
Bearded goats are commonly seen on Mount Etna’s slopes and inspired the name “Barbazzale,” derived from the Italian word “barbetta,” meaning “beard.”
