||ETNA, north side in the town of Castiglione di Sicilia
||Training system of espalier, spurred cordon pruning system
||The grapes are harvested by hand in small cases are quickly brought to the cellar and undergo a manual selection on tape. Stemmed and crushed not totally, are sent in concrete tanks, where macerate for about 10/12 days at a temperature of 22/25 ° C.. After fermentation, the grapes remain still steep for a few days after which they are svinate and pressed with vertical press of the traditional type.
||About a year into the tub in large wooden barrels and 3 months in bottle
||Price Tornatore Etna Rosso 2016 € 12.60