About this wine
Vineyard and terroir
The fruit comes from vines between 50 and 100 years old.
Grapes
The blend consists mainly of Nerello Mascalese, with small quantities of other local varieties.
Vinification
The grapes are gently pressed and crushed. Skin maceration and fermentation take about 60 days in total. The wine is bottled without filtration.
Ageing
Ageing takes place in neutral, epoxy-lined vessels buried in volcanic rock.
Serving and pairing
Carefully pour the wine off its sediment and decant it for 15–20 minutes before serving.
