About this wine
Vineyard and terroir
The grapes grow on the northern slopes of Mount Etna. The volcanic soils shape the wine's character.
Grapes
A blend of Malvasia, Moscadella, Catarratto and Nerello Mascalese, described as balanced. The text gives no proportions.
Vinification
The wine is made by hand, following vegan winemaking principles, with no added sulfites. After harvest the grapes are gently destemmed and crushed by hand, releasing the juice without damaging the seeds, which helps preserve delicate aromatic compounds. They are then pressed carefully to give a clean must without excessive tannins or bitterness. Fermentation starts from a "pied-de-cuve", a starter made from local yeasts, so the wine ferments naturally. It stays on the skins for around 10 days.
Ageing
The wine matures in neutral epoxy tanks of 2,500 to 8,000 litres, which help retain its purity, freshness and expression of the grape varieties.
Tasting profile
Elegant minerality and depth on the palate, with rich colour, aroma and texture from the skin contact.
