GRAPE: Nerello Mascalese and Nerello Cappuccio

VINIFICATION: Spontaneous fermentation with indigenous yeast, refinement in steel for 12 months, then 6 months of aging in bottle.

TASTING NOTES: Fragrant nose, that opens with strawberry and raspberry notes, soon embraced by the citrusy freshness of tangerine and a lightly mineral hint. Lastly a nuance of white chocolate mixed with precious white pepper and cardamom. Particularly crisp and refreshing in the mouth, with a vivid and harmonic tannic perception. The aftertaste is pleasantly clean and sapid, as well as appealing and lively.

HOW AND WHEN: Its versatility makes it an excellent companion to several types of dishes: best serves cool with a turbot or grilled tuna more classic with delicate white meat such as roasted guinea fowl or veal chop. Serving at 16-18 C

 “Cultivating a tradition.

After the experience of Profumo di Vulcano I felt a need to produce a more accessible wine, to share the fruits of my work with a greater number of people, connoisseurs as well as simple wine enthusiasts.

That is why I purchased new vineyards located on the northern slope, within the “denominazione di origine” area, in a superb district that boasts a winemaking tradition over two thousand years old.
It is from this sandy, rocky soil that my Etna Rosso is born. It is a wine that speaks the language of its land and embodies its spirit. A pure sip of authenticity.”