TIPOLOGY: Etna D.O.C. Rosso
VARIETY: Nerello Mascalese
Versante Etna Nord – Passopisciaro – Castiglione di Sicilia
SYSTEM DENSITY: 4500 stumps/ha
EXPOSURE OF VINEYARDS AND ALTITUDE:
NORD-EST 700- 730 a.s.l.
VINIFICATION AND AGING:
The grapes are harvested by hand, in boxes,
at the end of October. The grapes are selected in the vineyard and later in the cellar. The fermentation of the de-stemmed grapes takes place
in open wine vessels for about 15 days, with manual punching down daily. The maturation of the wine takes place in French oak barrels for about 9 months.
A minimum refinement in bottles follows lie down 6 months.