||Solicchiata — Passopisciaro (Catania)
||Exposure and altitude: north-eastern slope of Etna, 700-900 m. a.s.l.
|Composition of the land
||Volcanic soil, presence of sand and volcanic ash.
||Second decade of October. Hand-picked in a box.
||Fermentation at controlled temperature.
||In exhausted French oak barriques. Bottling after 18 months of aging in wood.
||Savory first courses, meats, aged cheeses, cold cuts.