GRAPE VARIETY: Nerello Mascalese and Nerello Cappuccio
AREA OF PRODUCTION: Castiglione di Sicilia, northern slopes of mount Etna
GROWING SISTEM: Counter-espalier
PRUNING SYSTEM: Cordon pruned and tied-up vine
YIELD PER HECTARE: 70 quintals
HARVEST PERIOD: Between 2th and 3th dacade of October
WINEMAKING SYSTEM: After the grapes are harvested by hand in small crates they are quickly brought to the winery where they are manually selected on a belt-conveyor. 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 wine is separated from grape skins, which are pressed with the traditional vertical press.
AGING: About 6 months into big wooden barrels and 3 months in bottle.
COLOR AND TASTING NOTES: Ruby red with faint purple, typical of this variety which is not very rich in color. Clear hints of red berries, morello cherry and black cherry on the nose. The taste is characterized by its typical balanced tannins and a surprising fullness, fl avor and persistence.