||Altitude: 700-750 m. a.s.l., with good range of temperature between day and night
|Composition of the land
||The soil is volcanic, very rich in minerals.
||By hand into crates, in the second week of October.
||Fermentation : the juice is left to ferment at a controlled temperature of 13-15 °C for approximately 20-25 days. Maceration : the carefully selected grapes are cold macerated for 24 hours; after destemming, they are pressed softly.
||In stainless steel vats on fine lees, a short ageing in tonneaux and 3-4 months in the bottle.
||Shellfish risotto, seafood dishes, fried fish and vegetable tempura.
||Price Nicosia Fondo Filara Etna Bianco 2017 € 14.51