||Castiglione di Sicilia (CT)
||First 10 days into October. Harvesting manual, with small crates.
||Gentle destemming and maceration with skin contact, at controlled temperature, 28°C, for about 25-30 days. Fermentation in controlled temperature, 26-28°C, with constant pumping of must over grapes and wine-pressing. Malolactic fermentation in French oak barrels.
||8 months in large oak barrel.
||Price Cottanera Etna Rosso Diciasettesalme 2018 € 15.32