| Grape varieties |
95% Nerello Mascalese, 5% Nerello Cappuccio |
| Origin |
Castiglione di Sicilia (CT) northern slopes of mount Etna |
| Cultivation system |
Spurred cordon and counter-espalier pruning system. |
| Harvest |
Between 2nd and 3rd decade of October. After the grapes are harvested by hand in small crates they are quickly brought to the winery where they are manually selected on a conveyor-belt. |
| Vinification |
Then they are destemmed and not completely crushed, and sent to concrete tanks, where they macerate for about 10-12 days at a temperature of 22-25 °C. After fermentation, the grapes are left to macerate for a few days more, then the wine is separated from the grape skins, which are pressed with the traditional vertical press. |
| Ageing |
About 6 months in big wooden barrels and 3 months in bottle. |