About this wine
Vineyard and terroir
The grapes grow on the volcanic soils of Mount Etna.
Vinification
The grapes are harvested by hand in the first week of October, then crushed and macerated on their skins for 10–12 days. The must ferments in stainless-steel tanks at a controlled temperature of 22–24 °C.
Ageing
Seventy per cent of the wine remains in stainless-steel tanks, while 30% matures in oak barriques.
Tasting profile
Juicy and vibrant, with a lively mineral character.
Label / history
Bearded goats are common on the slopes of Mount Etna and inspired the name “Barbazzale,” derived from the Italian word “barbetta,” meaning “beard.”
