Aroma
Ethereal palate of red and black forest fruits.
Appearance
Pale red ruby with garnet reflections.
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.