About this wine
Vineyard and terroir
The grapes come from a 0.3 ha organically farmed plot on the northern slope of Mount Etna, at 750 m above sea level. Planted in 1960, the vines grow in volcanic soils mixed with black pumice and volcanic ash.
Vinification
The wine is made in a Burgundy-inspired style. The grapes are harvested by hand during the first ten days of October. Skin maceration and fermentation with native yeasts last 10–15 days. Malolactic fermentation takes place in French oak barrels. The wine is bottled without filtration and may therefore develop natural sediment over time.
Ageing
The wine ages for 20 months in French oak barrels, 33% of which are new.
Tasting profile
Fresh and elegant.
