This wine is obtained from the best batches of Nerello Mascalese which have been selected for the perfect polyphenolic maturation. The long maceration at low temperature allows a complete extraction of the components, creating a wine in which the true potential of these particular grapes and the Etna terroir are enhanced.
Destemming of the grapes and cold maceration (5-8 ° C) in stainless steel vats for 15 hours.
Soft pressing and static settling for 1-2 days at 5-8 ° C in insulated tanks. Fermentation at controlled temperature (16-18 ° C) in steel and French barriques.
Assembly and aging in steel tanks and barriques (blonde roasting) for a minimum period of 7 months. After bottling, the wine is aged in the bottle for another 3 months before being marketed.
2017 – Vinous-Ian D’Agata: 87 punti/ Annata-Vintage 2016
2015 – Gambero Rosso: 2 Bicchieri (annata 2012)
2015 – Gambero Rosso: 2 Bicchieri (annata 2012)
2015 – Gambero Rosso: 2 Bicchieri (annata 2012)
Lobster, grilled grouper, medium-aged Girgentana goat cheeses.
