Description

Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna. 
Exposition: North.
Altitude: 750 mt. a.s.l. 
Soil: black volcanic sand, rich skeletal soil.
Grapes: Nerello Mascalese 90% - Nerello Cappuccio 10%. 
Training system: bush-training with chestnut poles. Up to 100 years old vines.
Plantation density: on average 8000 vines/Ha. 
Average yield: 40 quintals. 
Harvest: manual, hand selected bunches. End of October. 
Vinification: fermentation in truncated cone-shaped oak vats with selected indigenous yeasts. 
Malolactic fermentation fully run. 
Ageing: 24 months in French oak barrels (Ovum) and 24 months in the bottle. 

Tasting: bright ruby red colour with an elegant and intense bouquet with notes of small red fruits, orange zest and flowery scents, followed by balsamic and spicy nuances. On the palate it stands out for its complexity and verticality characterized by a refreshing minerality and fine tannin structure.

Service temperature: 18-20°C.