Production area: Contrada Santo Spirito, Passopisciaro, Etna | Northern exposure.
Grapes: 90% Nerello Mascalese – 10% Nerello Cappuccio.
Altitude: 750 mt. a.s.l.
Soil: black, brownish volcanic sand; volcanic rocks. Skeletal soil.
Training system: bush-training with chestnut poles. Up to 100 years old vines.
Plantation density: on average 8000 vines/Ha.
Average yield: 40 quintals.
Harvest: manual, hand selected, end of October.
Vinification: fermentation in truncated cone-shaped oak vats with indigenous yeasts. Malolactic fermentation fully run.
Ageing: 24 months in French oak barrels (Ovum) and 18 months in the bottle.
Tasting: bright ruby red colour with an intense bouquet with notes of small red fruits, orange zest and flowery scents, followed by balsamic and spicy nuances. On the palate it stands out for its complexity characterized by a refreshing minerality and a fine tannin structure.
Alcohol content: 13,5% vol.
Serving temperature: 18-20 ° C.