GRAPE VARIETY: Nerello Mascalese
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: 1th and 2th decade of September
VINIFICATION SYSTEM: The bunches of grapes, collected manually in crates, once in the cellar are pressed whole with a vertical hydraulic press. The must obtained from the first fermentation, at a controlled temperature, decants naturally cold. This is followed by the second fermentation in an autoclave – charmat method – where the sparkling wine ages for four months in contact with the lees.
REFINING: 3 months of refinement in the bottle before being marketed.
ORGANOLEPTIC CHARACTERISTICS: Fine and elegant on the nose with a delicate and continuous perlage. In the mouth it is sapid, dry and fragrant with a surprisingly drinkable final closure.