||Contrada Santo Spirito, township of Castiglione di Sicilia (Catania)
||Exposure: northern slope of Mount Etna, from 700 up to 750 meters a.s.l.
|Composition of the land
||Deep, soft and dark volcanic soil, rich in volcanic ash.
||En goblet and modified en goblet.
||Soft pressing, low temperature fermentation in French oak barrels of 5 and 10 hl.
||Malolactic fermentation and aging in French oak barriques for 10 months followed by aging in bottle for 8 months.
||Light pasta dishes, fish, white meats.