Production area: C.da Santo Spirito, Passopisciaro, Mount Etna.
Exposition: north.
Soil: volcanic sand and rocks.
Grapes: Nerello Mascalese 100%.
Training system: bush-training with chestnut poles.
Up to 100 years old vines.
Plantation density: on average 7000 vines/Ha.
Average yield: 60 quintals.
Harvest: manual, first week of September.
Vinification: light maceration in press followed by wholecluster
soft pressing and fermentation in stainless steel
tanks at controlled temperature with indigenous yeasts.
Production method: second fermentation in the bottle
(Champenoise Method).
Ageing: 20 months in the bottle in contact with fine lees.
Dosage: Brut.
Tasting notes
bright pale pink colour with golden nuances with an intense bouquet of red berries and citrus fruit zest. It is sapid and mineral with a pleasant acidity on the palate. The perlage is fine and persistent.
Awards
Kerin O"Keefe
95 PT
