Grape origin: Vineyards located on the north-eastern slope of Etna, between Passopisciaro and the municipality of Castiglione di Sicilia (CT), at an altitude of between 600 and 700 m above sea level.
Soil type: The vineyards are planted at a density of between 6,000 and 10,000 vines per hectare.
Winemaking: Traditional red-wine fermentation with maceration on the skins for about 30 days.
Aging: The wine matures for 18 months in concrete tanks, with spontaneous malolactic fermentation.
In the glass: Bright ruby red. On the nose it offers fine, delicate aromas of blood orange, accompanied by light floral notes and spicy nuances. On the palate it is dry, elegant and dynamic, with vertical tannins, good freshness and a balanced finish that recalls the character of the Etna terroir.
