Production area: C.da Santo Spirito, Passopisciaro, Mount Etna.
Exposition: north.
Soil: volcanic sand and rocks.
Grapes: Nerello Mascalese 100%.
Training system: bush-training with chestnut poles. Up to 100 years old vines.
Plantation density: on average 7000 vines/Ha.
Average yield: 60 quintals.
Harvest: manual, first week of September.
Vinification: whole-cluster soft pressing and fermentation in stainless steel tanks at controlled temperature with indigenous yeasts.
Production method: second fermentation in the bottle (Champenoise Method).
Ageing: 20 months in the bottle in contact with fine lees.
Dosage: Brut.
Alcohol: 12% vol.
Made in Italy
Contains sulfites
Tasting notes
Straw yellow colour with golden nuances, with an ample bouquet of white flesh fruits, almonds, fresh hazelnuts and buttered brioche. It is sinuous with a delicate creaminess accompanied by a pleasant freshness. The perlage is fine and persistent.