||Contrada Calderara, township of Randazzo (CT)
||Northern slope of the Mount Etna, 600-650 m. a.s.l.
|Composition of the land
||Volcanic ash specked by black pumice and solid volcanic rock.
||Traditional white vinification with short cold maceration (8-10 °C), soft pressing, static decantation and alcoholic fermentation in French oak casks of 5 and 10 hl.
||Malolactic fermentation and maturation in cask for 10 months with subsequent refinement in bottle for 8 months.
||First courses based on vegetables, second courses of fish and white meat.