14% - Centuries-old vines with pre-phylloxera part - 800 meters above sea level
Fermentation in stainless steel tanks at controlled temperature (~26 °C), with indigenous yeasts
Maceration on the skins for approximately 3 weeks with daily pumping over and punching down
At the end, racking, pressing of the marc 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
Subsequent 6 months of refinement in bottle before being released for sale
- Sicily/Etna, Italy
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