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 late October. After destemming, selected grapes are left to macerate and ferment at a controlled temperature for approximately 10 - 15 days. After racking, malolactic fermentation takes place in stainless steel vats. Aged in stainless steel vats, for 5 - 6 months in barriques, 3-4 months in large oak casks and 3-4 months in the bottle.