||Castiglione di Sicilia (CT)
|Composition of the land
||Dark an sandy with skeleton grain and volcanic hash, typical of the Etna lava flows.
||By hand, using perforated crates. Crushing sotft, after a careful selection of grapes in the veniyard and in the cellar.
||Fermentation in stainless steel at controlled temperature. Time of maceration on the skins: 2/4 days. Malolactic fermentation: spontaneus.