Production area: Contrada Santo Spirito, Passopisciaro, Mount Etna - Northern exposure.
Grapes: Nerello Mascalese 80% - Nerello Cappuccio 20%.
Soil: black, brownish volcanic sands 60-70%; volcanic rocks.
Training system: bush-training with chestnut poles. Up to 30 years old vines.
Plantation density: on average 8000 vines/Ha.
Average yield: 70 quintals.
Harvest: manual, second decade of October.
Vinification: fermentation in stainless steel tanks with selected indigenous yeasts. Malolactic
fermentation fully run.
Ageing: 50% 12 months in stainless steel tanks, 50% in 50 hl oak barrels. 12
months in the bottle.
Tasting: medium intensity ruby red colour with a bouquet that enhances the red berries notes, with gentle spicy aromas and volcanic ash hints. On the palate is fresh, with soft tannins and a sapid finish.
Service temperature: 16-18°C.