||Randazzo in Castiglione (Catania, Sicily). Exposure: northern slope of Mount Etna, from 600 up to 900 meters a.s.l.
||En goblet and modified en goblet.
||Soft pressing, low temperature fermentation and malolactic fermentation in French oak barrels.
||Aging in French oak barriques for 10 months followed by aging in bottle for 8 months.
||Good if paired with light pasta dishes, fish or white meats.