About this wine
Vineyard and terroir
The grapes grow on the northern slopes of Mount Etna, in volcanic soils that impart distinctive minerality.
Vinification
The grapes are harvested by hand to preserve the integrity of the berries. The bunches undergo 12 days of skin maceration at 25 °C to extract colour, aromas and tannin structure. The must then ferments for eight days in temperature-controlled steel tanks, preserving the fresh fruit aromas.
Ageing
The wine rests for six months in steel tanks to retain its bright, clean character, followed by one month in bottle before release.
Tasting profile
The nose has red berries, light earthy notes and warm spices. The palate combines freshness and generous fruit with subtle spice, distinctive minerality and a structured tannic profile. Its youthful freshness and fruit are intended to be enjoyed on release.
