About this wine
Vineyard and terroir
The 1.5 ha vineyard lies in Passopisciaro on the north-eastern slope of Mount Etna, at 600–700 m above sea level. It is planted at a density of 6,000–10,000 vines per hectare. The dark brown volcanic soils consist of sand and stones and are rich in iron and nitrogen.
Vinification
The grapes are harvested by hand in late October. Traditional alcoholic fermentation takes place with natural yeasts in conical oak vats without temperature control, followed by 30–90 days of skin contact.
Ageing
The wine matures for 24 months in large oak vats, where it undergoes spontaneous malolactic fermentation, followed by approximately six months in bottle.
