About this wine
Vineyard and terroir
The fruit comes from a single vineyard in the “Tartaraci” area, above the Quota Mille (Q1000) road on the northern side of Mount Etna, near Maletto. The vines are 70 years old and are cultivated using eco-friendly practices.
Vinification
The grapes are picked by hand in mid-October and fully destemmed. Fermentation begins spontaneously with native yeasts in 1,200-litre Georgian qvevri buried underground. The vessels are sealed after fermentation, and the must remains in contact with the skins for two months. The wine is then pressed and transferred to smaller qvevri.
Ageing
The wine matures on its fine lees in smaller qvevri. The 2016 vintage was bottled in September 2018 without filtration or clarification.
