| Origin |
Sciaranuova - Castiglione di Sicilia (Catania) |
| Soil composition |
The land has a perfect location and position, soils are black due to the lava sands and thus particularly rich in minerals, and are surrounded by woods and more recent lava flows. |
| Vinification |
The grapes are picked into crates, selected by hand and sent to be destalked, without being pressed. After inoculation they ferment in open tonneaux, at around 22 °C, with gentle manual punching down, followed by 12 days lying on the skins, and pressing in a basket press. |
| Ageing |
6 months in third passage tonneaux, afterwards in stainless steel. |
| Pairing |
Quail and woodcock, other fine dishes based on game. Also perfect with a slice of fresh caciocavallo cheese, or with a cauliflower souffle. |