95% Nerello mascalese, 5% Nerello cappuccio

Volcanic soil

Northern slope of Mount Etna, from 600 up to 900 meters a.s.l.

5 to 50-year-old vines

Temperature controlled fermentation (25-28° C) with spontaneous malolactic fermentation

Aged in large French oak barrels (10-30 hl) for 16 months of wood aging, plus one month in steel

Bottled unfiltered

Annual production on average 11,000 cases