Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna.
Altitude: 750 mt. a.s.l.
Soil: black, brownish volcanic sand 60-70%, volcanic rock.
Grapes: Nerello Mascalese 90% - Nerello Cappuccio 10%.
Training system: bush-training with chestnut poles. More than 100 years old vines.
Plantation density: on average 8000 vines/Ha.
Average yield: 25 quintals
Harvest: manual, hand selected bunches. End of October.
Vinification: fermentation with autochthonous yeasts with prolonged maceration in 500 L
rotative french oak barrels
Ageing: 24 months in 500 L french oak barrels. 12 months in the bottle.
Tasting: ruby red colour with a rich and deep bouquet of red berries and volcanic ash combined with intense balsamic and flinty scents. Powerful on the palate, with velvety tannins, persistent and intense, with a pleasant sapid finish.
Service temperature: 18-20°C.