Area of production: Contrada Santo Spirito, Passopisciaro, Etna | Northern exposure.
Grapes: 80% Nerello Mascalese – 20% Nerello Cappuccio.
Soil: black, brownish volcanic sand; volcanic rocks.
Training system: bush-training with chestnut poles. Up 100 years old vines.
Plantation density: on average 8000 vines/Ha.
Average yield: 50 quintals.
Harvest: manual, second decade of October.
Vinification: fermentation in truncated cone-shaped French oak vats with selected indigenous yeasts. Malolactic fermentation fully run.
Ageing: 24 months in big oak barrels and 12 months in the bottle.
Alcohol content: 14% vol.
Tasting: ruby red colour, with a rich bouquet where ripe red fruits and sweet spices dominate the scene, with leather, volcanic ash and mint hints. Velvety on the palate, with fine tannins and long persistence.
Serving temperature: 18-20 ° C.