||Loc. Rovittello - Castiglione di Sicilia (CT)
||Altitude: 750 m a.s.l. Exposure: north / north-east.
|Composition of the land
||Black earth, porous and deep soil composed of volcanic ash, with traces of sand, rich in minerals.
||Fermentation in stainless steel tanks. Malolactic fermentation in stainless steel tanks.
||6 months in French second-passage barriques. 6 months minimum of aging in bottle.
||Ciaurìa is accompanied by earthen dishes, of all seasons, typical of Etna, and with a careful serving temperature, even to some fish dishes.