Etna D.O.C. Rosso.
(c.80-85%), the indigenous red grape of Mount Etna, mildly sweet and distinctively tannic. Nerello Cappuccio (c.15-20%), a variety grown on the volcano for centuries, sweet and scarcely tannic.
Selection of grapes from the northern, south-eastern and south-western slopes of Mount Etna.
450 to 900 m a.s.l.
Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and significant temperature excursions.
Sandy, volcanic, rich in minerals, with sub-acid reaction.
Ranging from 6,000 to 8,000 vinestocks per hectare.
7,000 – 8,000 kg/ha.
Age and training system of vines:
Ranging from 10 to 60 years. Trained with free standing bush (“alberello”) and spurred cordon systems.
Grapes are hand picked during October and de-stemmed. Fermentation occurs at a controlled temperature of c.25°C in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. About 80% of the wine then matures in stainless steel tanks, while about 20% matures in French oak barriques for 8-10 months).