About this wine
Vineyard and terroir
The wine comes from three terraced vineyards in the northern valley of Mount Etna, the estate's highest. This is the origin of the initials VA, short for Vigne Alte. The Nerello Mascalese vines are ungrafted and more than 90 years old.
Vinification
The grapes are harvested by hand, destemmed and gently crushed. Fermentation takes place on the skins for 60 days with native yeasts. No sulfites are added during production, or only a minimal amount.
Ageing
The wine spends 18 months in epoxy resin tanks of 1,500 to 2,500 litres, then a further 18 months in bottle.
Tasting profile
A clear, precise expression of old, ungrafted Nerello Mascalese. The producer calls it "the most Burgundian of all our crus."
Serving and pairing
Let the wine breathe for at least 15–30 minutes before serving.
