This wine is strongly linked to the tradition and soil of the territory of the Etna. The oenological techniques used exalt the characteristics of the grapes used. Its personality, elegance and sensorial complexity are linked to the soil on which the grapes are grown. Its mineral taste brings back the memory of lava and volcanic sand. This wine was the first bottled in 1982 and is still the most important product of the Estate.
With this wine we try to exalt the aromatic characteristics of the Nerello Mascalese, more in the freshness than in the evolution. For this reason a moderate maturation on the yeast takes place and we get a very fruity wine with a good persistence.
The production technique is inspired by the one used for the Pinot Noir Grapes of Champagne. For this wine we use a particular selection of Nerello Mascalese grapes having a large, tightly packed bunch and which are harvested before their complete maturation to get high juice yield. Our estate discovered the potential of the Nerello Mascalese grapes for the production of sparkling wine at the end of the 1980s and we were the first to produce this type of wine in the territory of Mt Etna. The notable structure of the wine derives from the characteristics of the grapes and the long maturation on the yeasts and is exalted by the mineral quality of the soils where the grapes grow. It is an ideal wine for convivial moments and goes well with entrée, light first courses and seafood.
This is an olive oil of a higher category, got directly from the olives and solely by mechanical process. It is produced with the olives No- cellara dell’Etna, harvested in autumn in the olive grove of the family and brought immediatly to the cold extraction, without filtration.
A longer maturation on the yeast develops a perfect balance between acidity and softness. The wine is very delicat, elegant and presents interesting notes of development. In comparison to the «Murgo Brut» it contains a higher consistence and viscosity by the longer extraction of the colloidal substances of the yeast which also improves the perlage.
This wine is produced from the best parts of the Nerello Mascalese, selected for the perfect polyphenolic maturation. The long maceration at low temperature enables a complete extraction of the components creating a wine in which the true potentiality of these particular grapes and of the Etna terroir exalts.The particular elegance of the tannins united with a remarkable concentration determines a high sensory complexity in which the mineral taste of the black vulcanic sand emphasizes in a very delicate way. Beside these characteristics spicy hints are perceived which are combined in a very pleasant way with the fruitiness of the grapes. The aftertaste brings out traces of vanilla and toasted hazelnuts.