About this wine
Vineyard and terroir
The fruit comes from vineyards on the eastern slopes of Mount Etna. The vines average 100–120 years old and grow in volcanic soils rich in minerals. The local microclimate features pronounced differences between daytime and nighttime temperatures.
Vinification
The grapes are harvested entirely by hand in mid-October and gently pressed. Fermentation takes place in stainless-steel tanks at a controlled temperature.
Ageing
The wine first rests in stainless-steel vats and is then aged in bottle.
Tasting profile
Rich and deep, with pronounced minerality and fragrant aromas.
Label / history
Production does not exceed 18,000 bottles.
