About this wine
Vineyard and terroir
The fruit is selected from 20 hectares across San Lorenzo, Feudo, Calderara Sottana and Feudo di Mezzo, on Etna’s northern slopes at 650–800 metres. Vines average between 20 and 100 years of age and grow in sandy, mineral-rich volcanic soil. Planting density is 5,500 vines per hectare, with alberello and modified alberello trained on trellises. Yield is 50 quintals per hectare.
Grapes
90% Nerello Mascalese and 10% Nerello Cappuccio.
Vinification
The grapes are harvested by hand in the second half of October. Fermentation with indigenous yeasts lasts ten days at 28–30°C in stainless-steel fermenters and open vats. Skin maceration also lasts ten days. Malolactic fermentation occurs spontaneously in barriques during spring.
Ageing
The wine matures for 12 months in 2,600-litre Slavonian oak casks and concrete tanks, followed by at least six months in bottle.
Technical data
Etna Rosso D.O.C. Alcohol: 14.5%. Production: 40,000 bottles.
Tasting profile
Ruby red. The complex, elegant nose combines cherry and plum with leather and tobacco. Freshness accompanies a complex palate framed by soft, velvety tannins and good structure. The wine remains approachable, finishing with a silky texture and persistent length.
