12.5% - Cru Casa Decima - 1100 m above sea level - pre-phylloxera vines
The grapes are destemmed and not crushed, and subjected to soft pressing with a yield of approximately 60%. The maximum pressure does not exceed 0.6 bar.
The free-run must is transferred to insulated steel, then cold decanted at 10°C for approximately 36 hours, to separate the coarser lees.
Fermentation with indigenous yeasts at controlled temperature
A week later, the racking takes place, and after 10 days the weekly bâtonnage begins, which continues until the wine stabilizes naturally, also from a tartaric point of view.
After vinification, the wine is bottled and left to age for several months before being released for sale, to stabilize and harmonize.
It is aged exclusively in steel, without passing through wood, enhancing the freshness and the clear mineral expression of the terroir
Contrada Nave - Sicily/Etna, Italy
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