14% - Centenary vineyards, some pre-phylloxera - 800 m a.s.l.
Fermentation in temperature-controlled stainless steel tanks (~26 °C), with indigenous yeasts
Maceration for approximately 3 weeks on the skins with daily pump-overs and punch-downs
At the end, racking, pressing of the pomace, and malolactic fermentation in steel at 18 °C
9 months in used French oak barriques, to preserve the natural minerality without overpowering the varietal expression
Further 6 months of aging in bottle before release
Sicily/Etna, Italy
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