Description

Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna. 
Exposition: North.
Altitude: 780 mt. a.s.l. 
Soil: brownish volcanic sands. Rich soil, alkaline and ferrous elements. 
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 12 months in the bottle. 

Tasting: bright ruby colour with an intense bouquet of red berries, sour cherry and flinty  notes. On the palate is mineral, with well balanced tannins and a sapid and succulent long  finish.

Service temperature: 18-20°C.