| Origin |
Face North East Etna, Passopisciaro, Castiglione di Sicilia (Catania) |
| Soil composition |
Brunts, of volcanic origin rich in skeleton, sandblasted francs, neutral ph, not limestone, from rich to very rich in iron and high in nitrogen. |
| Ageing |
After fermentation, it matures for 18 months in concrete tanks and refills the bottle for 2 months before being put on sale. |
| Pairing |
Enhances with first courses with meat sauces or roasted white meat. |