||Castiglione di Sicilia (CT) northern slopes of mount Etna
||Cordon pruned and tied-up vine.
||Between 2th and 3th decade of October. After the grapes are harvested by hand in small crates they are quickly brought to the winery where they are manually selected on a belt-conveyor.
||Then they are destemmed and not completely crushed, and sent to concrete tanks, where they macerate for about 10-12 days at a temperature of 22-25 °C. After fermentation, the grapes are left to macerate for a few days more, then wine is separated from grape skins, which are pressed with the traditional vertical press.
||About 6 months into big wooden barrels and 3 months in bottle.
||Preis Tornatore Etna Rosso 2017 € 12,63