||Etna, South-eastern slope
||Vineyard trained using the counter-espalier system and pruned using the cordon spur method.
||Second half of September.
||After being destemmed, the grapes are crushed and pressed with soft wine presses and only the very first fraction of must is used for fermentation. Selected yeasts are added to the must for a long fermentation, about 25-30 days, at a temperature of 12-15 °C
||After fermentation, the wine, unfiltered from its lighter sediments, is placed in steel silos for 13-15 months at a temperature of about 14 °C.
||Excellent paired with fish dishes, also a perfect match with shellfish
||Price Mandrarossa Etna Bianco Sentiero delle Gerle 2018 € 12.94