Planted at an altitude of 650 - 750 m.asl, these garpes evnefit from a good range in temperature between day and night, and Etna's famous volcanic soil, very rich in minerals.
Harvested in the second week of October. Carefully selected grapes are cold macerated. After destemming, they are pressed softly, and after a 48-hour settling process, the must is left to ferment at a controlled temperature for approximately 15 - 20 days. Aged in stainless steel vats on the fine lees, then for 3 - 4 months in the bottle.