About this wine
Vineyard and terroir
The fruit comes from 40- to 80-year-old vines on the northern slopes of Mount Etna, at elevations of 600–900 metres.
Vinification
The grapes are harvested by hand in mid-October, gently pressed and macerated on their skins for 18 days. Malolactic fermentation occurs naturally.
Ageing
The wine matures for 14 months in lightly toasted French oak barrels.
