Production Area: Contrada Santo Spirito, Passopisciaro, Etna | Northern exposure.
Grapes: 100% Nerello Mascalese.
Soil: black, brownish volcanic sand; volcanic rocks.
Training system: bush-training with chestnut poles. Up to 30 years old vines.
Plantation density: on average 8000 vines/Ha.
Average yield: 70 quintals.
Harvest: manual, mid September.
Vinification: 8 hours of cold pre-fermentation maceration followed by fermentation in stainless steel tanks with selected indigenous yeasts.
Ageing: 4 months in stainless steel tanks in contact with the fine lees and 2 months in the bottle.
Alcohol content: 12.5% vol.
Tasting: bright pale pink colour, with an elegant bouquet of wild strawberry and violet, with sage and thyme notes. It is mineral, fresh and persistent on the palate.
Serving temperature: 10-12 ° C.