During the first days of October the red grapes are harvested, these grapes are put in some chests after an accurate selection directly in the vineyard. Lately, they are taken to the winery where are destemmed and crushed. The maceration is the third process, the grapes rest with the skins for ten days in open steel tanks.
After the pressing, the wine is put in other steel tanks. But, during the month of December, half part of this wine is dislocated in used oak barrels for around two months and a half. The last passage, before the bottling, is in steel tanks for another eight months. At least, the wine rests in the bottles for another four months for the affination.
Production area: Etna (Passopisciaro)
Soil: vulcanic and sandy
District: Feudo di Mezzo and Porcaria
Grapes: Nerello Mascalese
Growing: tree and espalier
Age of the vineyard: >100 years
Pruning: manual and traditional
Harvest period: first ten days of October
Fermentation: spontaneous with indigenous yeasts
Maceration: on the skins for ten days with the practice of fulling, skin bath 5/6 times a day
Aging: short passage in used oak barrels