||Feudo di Mezzo, township of Castiglione di Sicilia (Catania). Exposure: northern slope of Mount Etna, 650 meters a.s.l..
|Composition of the land
||Volcanic, shallow, with a prevalence of volcanic ash.
||En goblet and modified en goblet.
||Alcoholic fermentation under controller temperature (28-30° C) and spontaneous malolactic fermentation.
||Aging in French oak barriques, tonneaux. Bottling after 16-18 months of wood aging and 1 month in steel.
||To pair with meat, game or seasoned cheese.