Production area: Contrada Santo Spirito, Passopisciaro, Etna | Northern exposure.
Grapes: 90% Nerello Mascalese – 10% Nerello Cappuccio.
Altitude: 720 mt. a.s.l.
Soil: black, brownish volcanic sand; volcanic rocks. Rich, deep and fat 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 garnet nuances with a deep and intense bouquet of in-alcohol cherries, sour black cherry and tomato leaf followed by black pepper and sweet tobacco hints. It has an incredible velvety structure, with soft tannins and boisé notes.
Alcohol content: 13% vol.
Serving temperature: 18-20 ° C.