

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 30 years old vines.
Plantation density: on average 7000 vines/Ha.
Average yield: 50 quintals.
Harvest: manual, mid September.
Vinification: 8 hours of cold pre-fermentation maceration
followed by fermentation in stainless steel tanks with
indigenous yeasts.
Ageing: 4 months in stainless steel tanks in contact with
the fine lees and 2 months in the bottle.
Tasting notes
Bright pale pink colour with an elegant bouquet of wild strawberry and violet with sage and thyme notes. It is mineral, fresh and persistent on the palate.
Awards
Jancis Robinson
17 PT
Vinous
90 PT
Kerin O"Keefe
92 PT
Wine Enthusiast
91 PT
Vini buoni d’Italia
Quattro Stelle
Wine Enthusiast
91 PT
James Suckling
91 PT