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Varieties: Nerello mascalese 80%, nerello cappuccio 20%
Region: Sicily
Appellation: Etna Rosso
Soils: Volcanic, sand
Vine Age: 46 years
Farming: Practicing organic. Hand-harvested estate fruit.
Vinification: 11 days maceration, controlled low temperature fermentation in stainless steel with native yeast.
Aging: 18 months in 225 and 500 L neutral barrels
