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: light maceration in press followed by wholecluster 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
Bright pale pink colour with golden nuances with an intense bouquet of red berries and citrus fruit zest. It is sapid and mineral with a pleasant acidity on the palate. The perlage is fine and persistent.