About this wine
Vineyard and terroir
The fruit comes from 80–100-year-old vines in Vigna Rampante, at 850 metres above sea level on the northern side of Mount Etna.
Vinification
The grapes are destemmed by hand and placed in 1,500-litre Georgian qvevri buried in an underground cellar. Fermentation takes place with native yeasts. The qvevri are then sealed, and the must remains on the skins for six weeks. After pressing, the wine is blended with young wine.
Ageing
The wine rests on fine lees for nine months in an old wooden barrel.
Label / history
The 2019 vintage was bottled in September 2020 without filtration or fining.
