Appearance
Pale red ruby with garnet inflections.
Palate
Great finesse, acid line and precision. Extremely long. A very fine, savoury red with minerality and elegance.
Vinification
The wine is fermented and in large open top wooden fermenters (tini) with indigenous yeasts and no temperature control. The maceration on skins averages between 30 and 90 days. The wine is matured for 24 months in large oak botti, during which time the malo-lactic fermentation occurs spontaneously.
Region Notes
The fruit is sourced from a vineyard in the sub-zone of assopisciaro in the Comune of Castiglione di Sicilia. The vines are bushed trained on the north-eastern face of Mt Etna at between 600 and 700 m.a.s.l. at a density of 6,000 to 10,000 vines per Ha.
