Etna Rosso DOC

Grape variety: Nerello Mascalese (100%)
Source of fruit: on the north-eastern slopes of Etna in
Passopisciaro – Castiglione di Sicilia, Province of Catania.
Altitude: between 600 and nearly 700 metres above sea level
Soil types: dark brown in colour, volcanic in origin, well-drained
– almost sandy in some parts, neutral pH, not calcareous,
mostly very rich in iron and nitrogen.
Yield: 40 hectolitres per hectare – 3/4 bunches per vine.
Fermentation: classic red fermentation in vertical wooden ‘tini’
(conical in shape), with maceration on the skin for 10 days.
Maturation: 18 months in wooden tino 42 hectoliters and in
concrete tanks, during which Malolactic Fermentation
occurred naturally