70-120 year old vines from the black rocky volcanic soil of Mt Etna, 800m elevation
region: Mt Etna, Sicily, Italy
varietal: Nerello Mascalese and Nerello Capuccio
style: red
farming/cellar: After a manual harvest, the grapes crushed and loaded into stainless steel vats, where they macerated with their skins and stems for 59 hours. Fermentation took place with indigenous yeasts, without additions or temperature control. 6 months in chestnut, unfined, unfiltered, no added so2
pairing:
