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: whole-cluster 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
Straw yellow colour with golden nuances, with an ample bouquet of white flesh fruits, almonds, fresh hazelnuts and buttered brioche. It is sinuous with a delicate creaminess accompanied by a pleasant freshness. The perlage is fine and persistent.
Awards
Kerin O"Keefe
94 PT
