Wine Type: Red
Grapes: Nerello Mascalese
Area of Production: Zafferana Etnea, eastern side of Etna
Soil Type: lava soil with a sandy texture. Deep, rich in minerals, the lava soil allows a strong expansion of the root system
Altitude of vineyards: from 600 a 700 m asl
Averageage of vines: 60 years
Training System: VSP (Vertical Shoot Positioning) whit spur pruned cordon
Yield/hectare: 7 t.
Harvest: manual harvest the last week of September, first week of October
Fermentation: in stainless steel tanks at controlled temperature for 10 days
Malolactic fermentation: totally carried out
Ageing: 12 months in small french oak
Bottle Ageing: 6 months before release
Ideal with well-flavored fine meats, both roasted and stewed, mushrooms, legumes and highly seasoned cheeses.