||Etna, south-eastern slope
||Vineyards trained using the counter-espalier system and pruned using the cordon spur method.
||The maceration-fermentation process lasts for about 10-12 days at a constant temperature of 25-27 °C. After maceration, the wine is separated from the skins without using any pressing.
||10-12 months in 50hl French oak barrels.
||Excellent paired with read meats, stewed or roasted, also a good mathc for cured meats.
||Price Mandrarossa Etna Rosso Sentiero delle Gerle 2016 € 9.11