About this wine
Vineyard and terroir
The Nerello Mascalese grows at approximately 600 m on the northern slopes of Mount Etna. The ancient volcanic soils, warm Sicilian sunshine and cool nights help the grapes retain acidity and balance.
Vinification
Fermentation occurs with native yeasts in truncated-cone oak vats without temperature control. The wine remains on the skins for approximately 12–15 days and undergoes spontaneous malolactic fermentation.
Ageing
The wine matures for 18 months in the same oak vats used for fermentation.
Tasting profile
Transparent in structure, with fine tannins, fresh acidity and a distinctive mineral note.
