About this wine
Vineyard and terroir
The vineyards have a northern exposure and lie at 560–850 metres above sea level on the pumice soils of Mount Etna. The site contributes structure and a mineral character to the wine.
Vinification
The must ferments for seven days in stainless-steel vats, followed by 20 days of skin maceration.
Ageing
The wine matures for 18 months in 500–700-litre tonneaux, followed by a further period in concrete vats and 12 months in bottle before release.
Tasting profile
Structured, with a mineral character derived from the volcanic pumice soils.
Label / history
The wine was first released with the 2016 vintage. Carlo Ferrini’s interest in Mount Etna’s volcanic terroir and the traditional alberello training method inspired its creation. “Alberelli” means “bush vines” and refers to the ancient Sicilian practice of growing grapes as low-trained vines. The range is produced by the family-run Podere Giodo, led by Carlo Ferrini and his daughter Bianca, with an emphasis on selection rooted in local traditions.
