Colour: Garnet Red
Bouquet: Smooth, full-body and velvety
Flavour: Full velvet and persistent flavour ,its smooth structure is two the sweetness and softness of the tannis
Production Area: North Etna
Vineyards in Ha: 9
Exposition: North/South
Altitude: 800-900 metres above sea level
Soil Type: Vulcanic
Vineyards age: 80-100
Planting density for hectare: 5500 plantes
Training system: Bush
Ql. Grapes/ha: 60 about
Yield for hectare: 60% about
Harvest period: October/November
Climate: Humid and partially dry
Maceration of skins in days: 30
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 15
Fermentation temperature in C°: 22-24
Malolactic fermentation: yes
Sugar content at harvest time: 21-24° babo
Total Acidity of the must at harvest time: 7-8
Alcohol content: 13,00-15 % Vol
Ph: 3.40-3.50
Refinement: 5 years aged in oak barrels
Bottle ageing: 5 years
Type of wood: Oak from Slavonia
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestions: excellent with roasted red meats,game and duckling
Serving Temperature: 18-20°C

Colour: Ruby red with garnet reflections
Bouquet: Intense and nutty
Flavour: Full velvet and persistent flavour,its smooth structure is two to the sweetness of the tannis
Production Area: North Etna
Vineyards in Ha: 9
Exposition: North/South
Altitude: 800-900 metres above sea level
Soil Type: Vulcanic
Vineyards age: 80-100
Planting density for hectare: 5500 plantes
Training system: Bush
Ql. Grapes/ha: 40-60 about
Yield for hectare: 60% about
Harvest period: October/November
Cliamate: Humid and partially dry
Maceration of skins in days: 30
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 15
Fermentation temperature in C°: 22-24
Malolactic fermentation: yes
Sugar content at harvest time: 21-24° babo
Total Acidity of the must at harvest time: 7-8
Alcohol content: 13,00-15 % Vol
Ph: 3.40-3.50
Refinement: 5 years aged inoak barrels
Bottle ageing: 5 years
Type of wood: Oak from Slavonia
Glass bottles: 0,75l
N° of bottles in box: 6
Serving temperature: 20°C

Colour: Ruby red Bouquet: Undergrowth especially red fruits Flavour: full bodied and velvety Production Area: Norht Etna Vineyards in Ha:50 Exposition: North Altitude: 700-800 metres above sea level Soil Type: Vulcanic Vineyards age: 5-30 years Planting density for hectare: 5000 plantes Training system: Spurred cordon Ql. Grapes/ha: 70-80 about Yield for hectare: 70% about Harvest period: October/ November Climate: hot/humid Maceration of skins in days: 30 Fermentation equipment: Steel fermenters Duration of fermentation in days: 12 Fermentation temperature in C°: 22-24 Malolactic fermentation: yes Sugar content at harvest time: 20-23° babo Total Acidity of the must at harvest time: 7 Alcohol content: 12,50-14 % Vol Ph: 3.50 Refinement: 1 year aged in oak barrels Bottle ageing: 1year Type of wood: Oak from Slavonia Glass bottles: 0,75l N° of bottles in box: 6 Serving suggestion: all types of meats,cold cuts and cheeses Serving temperature: 18-20°C

Colour: Ruby Red Bouquet: Blackcurrant,cherry and spices Flavour: fresh,fine balanced and rich Production Area: Etna Vineyards in Ha: 50 Exposition: North Altitude: 700-800 metres above sea level Soil Type: Vulcanic Planting density for hectare: 5000 plantes Training system: Spurred cordon Ql. Grapes/ha: 70-80about Yield for hectare: 75% about Harvest period: October/November Climate: Hot-humid Maceration of skins in days: 30 Fermentation equipment: Steel fermenters Duration of fermentation in days: 10-15 Fermentation temperature in C°: 22-24 Malolactic fermentation: yes Wood ageing: 3 months in oak barrels Bottle ageing: 3 months Type of wood: oak from Slavonia Glass bottles: 0,75l N° of bottles in box: 6 Serving suggestion: all types of meats,games,cold cut and cheese Alcohol content: 13-14 % Vol

Colour: Ruby Red Bouquet: Undergrowth,especially red fruits Flavour: full body and velvety Production Area: North Etna Vineyards in Ha: 50 Exposition: North Altitude: 700-800 metres above sea level Soil Type: Vulcanic Vineyards age: 5-30 Planting density for hectare: 5000 plantes Training system: Spurred cordon Ql. Grapes/ha: 70-80 about Yield for hectare: 70% about Harvest period: October/November Climate: hot-humid Maceration of skins in days: 30 Fermentation equipment: Steel fermenters Duration of fermentation in days: 12 Fermentation temperature in C°: 22-24 Malolactic fermentation: yes Sugar content at harvest time: 20-23° babo Total Acidity of the must at harvest time: 7 about Alcohol content: 12,50-14 % Vol Ph: 3.50 Refinement: 1 year ageing in oak barrels Bottle ageing: 1 years Type of wood: Oak from Slavonia Glass bottles: 0,75l N° of bottles in box: 6 Serving suggestion: all types of meats,cold cuts and cheeses Serving temperature: 18-20°C

Colour: Straw yellow Bouquet: Intense,persistent and characteristic of crust Flavour: hints of yeast, fresh Production Area: North Etna Exposition: North/South Altitude: 800-900 metres above sea level Soil Type: Vulcanic Planting age: 15 years Planting density for hectare: 5000 plantes Training system: Spurred cordon Yield for hectare: 70% about Harvest period: September Climate: Dry Fermentation equipment: Steel fermenters Duration of fermentation in days: 20 Fermentation temperature in C°: 14-15 Maturation in bottle and refinement with yeast: 18 months Refinement with cork: 4 months Sugar content at harvest time: 18-19° babo Total Acidity of the must at harvest time: 9-11 about Alcohol content: 12,00-13.00 % Vol Ph: 3.1 Bottle ageing: 2 years Glass bottles: 0,75l N° of bottles in box: 6 Serving suggestions: excellent with any fish dish, as dessert wine or aperitif Serving temperature: 8°- 10°C

Colour: Straw yellow Bouquet: Floreal with grapefruit scents Flavour: great flavor Production Area: North Etna Vineyards in Ha: 10 Exposition: North Altitude: 700 metres above sea level Soil Type: Vulcanic Vineyards age: 5-12 years Planting density for hectare: 5000 plantes Training system: Spurred cordon Ql. Grapes/ha: 70-80 about Yield for hectare: 70% about Harvest period: October/November Climate: hot/humid Fermentation equipment: Steel fermenters Duration of fermentation in days: 15 Fermentation temperature in C°: 16-18 Malolactic fermentation: no Sugar content at harvest time: 19-21° babo Total Acidity of the must at harvest time: 7-8 Alcohol content: 12-13 % Vol Ph: 3.40 Bottle ageing: 30 days Glass bottles: 0,75l N° of bottles in box: 6 Serving suggestion: all types of fish,especially shellfish and smoked Serving temperature: 10°C

Colour: Straw yellow Bouquet: Floreal with grapefruit scents Flavour: Great flavour Production Area: North Etna Vineyards in Ha: 10 Exposition: North Altitude: 700 metres above sea level Soil Type: Vulcanic Vineyards age: 5-12 years Planting density for hectare: 5000 plantes Training system: Spurred cordon Ql. Grapes/ha:70-80 about Yield for hectare: 70% about Harvest period: October/November Climate: hot-humid Fermentation equipment: Steel fermenters Duration of fermentation in days: 15 Fermentation temperature in C°: 16-18 Malolactic fermentation: no Sugar content at harvest time: 19-21° babo Total Acidity of the must at harvest time: 7-8 Alcohol content: 12-13 % Vol Ph: 3.40 Bottle ageing: 30 days Glass bottles: 0,75l N° of bottles in box: 6 Serving suggestions: all types of fish,exspecially shellfish and smoked Serving temperature: 10°C

Colour: Straw yellow Bouquet: delicate Flavour: dry and aromatic Production Area: Corleone Vineyards in Ha: 10 Exposition: South Altitude: 500- 600 metres above sea level Soil Type: Moderate limestone content Vineyards age: 10 years Planting density for hectare: 4000 plantes Training system: Spurred cordon Ql. Grapes/ha: 75% Yield for hectare: 120 Harvest period: August Climate: Hot-humid Fermentation equipment: Steel fermenters Duration of fermentation in days: 10-15 Fermentation temperature in C°: 22-24°C Sugar content at harvest time: 18-19° babo Total Acidity of the must at harvest time: 5-6 Alcohol content: 12-13 % Vol Glass bottles: 0,75l N° of bottles in box: 6 Serving suggestion: cheese and fish dish Serving temperature: 10-12°C

Colour: Onion skin,rose colour
Bouquet: Red roses,raspberry
Flavour: full,round and fruity
Production Area: Norht Etna
Exposition: North/East
Altitude: 800-900metres above sea level
Soil Type: Vulcanic
Vineyards age: 10 years
Planting density for hectare: 5000 plantes
Training system: Spurred cordon
Grapes/ha: 70/80 about
Yield for hectare: 60% about
Harvest period: September/ October
Cliamate: Dry
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 20
Fermentation temperature in C°: 14-15
Maturation in bottle and refinement with yeast: 18 months
Refinement with cork: 4 months
Sugar content at harvest time: 17-19° babo
Total Acidity of the must at harvest time: 9-11
Alcohol content: 12,00-13 % Vol
Ph: 3.2
Bottle ageing: 2 years
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestions: fish,especially shellfish and smoked,it goes well with some cheeses
Serving temperature: 6-8°C

Colour: Petals Rosè
Bouquet: Mixed berries and pear scent
Flavour: fresh and delicated
Production Area: Etna/ Nord
Vineyards in Ha: 2
Exposition: North/South
Altitude: 200-700 metres above sea level
Soil Type: Vulcanic soil
Vineyards age: 10 years
Planting density for hectare: 5000 plantes
Training system: Gujot
Ql. Grapes/ha: 90 about
Yield for hectare: 70% about
Harvest period: September/ October
Climate: Dry and damp
Sugar content at harvest time: 19-20 babo
Total Acidity of the must at harvest time: 7,00g/lt
Serving suggestion: Perfect with aperitif and dishes base of fish and shellfish
Glass bottles: 0,75l
N° of bottles in box: 6
Serving temperature: 8-10°C

Colour: Straw yellow with green reflections
Bouquet: Fruity
Flavour: full and harmonious
Production Area: Etna
Vineyards in Ha: 2
Exposition: North/East
Altitude: 700 metres above sea level
Soil Type: Vulcanic
Vineyards age: 25
Planting density for hectare: 8000 plantes
Training system: Bush
Ql. Grapes/ha: 40 about
Yield for hectare: 50% about
Harvest period: November
Climate: hot- humid
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestion: excellent with aperitif and with all the course
Serving temperature: 10-12°C

Classification: Etna Rosso DOC (red)

Variety: Nerello Mascalese and Nerello Cappuccio

Vineyard area: 4 hectares

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton

Age of the vines: 50/60 years

Breeding system: double cordon rammed

Average yield: 40/50 quintals per hectare

Fertilization: organic

Fermentation: in red for 10/12 days

Malolactic: Spontaneous after alcoholic fermentation

Aging: 12 months in French oak, 10/12 months in steel, 6 months in bottle

Production: 4,000 bottles

First vintage: 2005

Alcohol: 13.5°-14.5°

Bottle aging capacity: 9-12 years

 

Classification: Terre Siciliane IGP (Red)

Variety: 100% Nerello Mascalese

Vineyard area: 10 hectares

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton

Age of the vines: 10 years

Breeding system: double cordon rammed

Average yield: 90 quintals per hectare

Fertilization: organic

Fermentation: in red for 8/10 days

Malolactic: Spontaneous after alcoholic fermentation

Aging: 12 months in steel, 3/6 months in bottle

Production: 10,000 bottles

First vintage: 2008

Alcohol: 12,5°-13.5°

Bottle aging capacity: 4-6 years

 

Classification: Etna Rosso DOC (Red)

Variety: Nerello Mascalese and Nerello Cappuccio

Vineyard area: 11 hectares Nerello Mascalaese, 1 hecatare Nerello Cappuccio

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton soil

Age of the vines: 10 years

Breeding system: double cordon rammed

Average yield: 80-90 quintals per hectare

Fertilization: organic

Fermentation: in red for 10/12 days

Malolactic: spontaneous after alcoholic fermentation

Aging: 3 months in durmast barriques, 10 months in steel, 3/6 months in bottle

Production: 25,000 bottles

First vintage: 2008

Alcohol: 13°-14°

Bottle aging capacity: 5-7 years

Classification: Terre Siciliane IGP (Red)

Variety: 100% Nerello Cappuccio

Vineyard area: 2 hectares

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton soil

Age of the vines: 10 years

Breeding system: double cordon rammed

Average yield: 75/80 quintals per hectare

Fertilization: organic

Fermentation: in red for 7/9 days

Malolactic: spontaneous after alcoholic fermentation

Aging: 50% for 12 months in barrels, 50% for 12 months in steel, 9 months in bottle

Production: 10,000 bottles

First vintage: 2008

Alcohol: 12,5°-13.5°

Bottle aging capacity: 4-6years

Classification: Etna White DOC

Variety: 100% Carricante

Vineyard area: 2 hectares

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton

Age of the vines: 10 years

Breeding system: double cordon rammed

Average yield: 75 quintals per hectare

Fertilization: organic

Fermentation: in white for 12/14 days at 14°-18°C

Aging: 12 months in steel with yeast, 6 months in bottle

Production: 4,000 bottles

First vintage: 2007

Alcohol: 12°-13.5°

Bottle aging capacity: 6-8 years

 

Classification: White Wine

Variety: 100% Nerello Mascalese

Vineyard area: 2 hectares

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton soil

Age of the vines: 10 years

Breeding system: double cordon rammed

Average yield: 75 quintals per hectare

Fertilization: organic

Fermentation: in white for 12/14 days at 14°-18°C

Production process: full grapes loaded into the press, first press must only

Aging: 6 months on dregs in steel, 6 months in bottle

Production: 4,000 bottles

First vintage: 2017

Alcohol: 12°-13.5°

Bottle aging capacity: 5-7 years

 

Classification:Etna White DOC

Variety: Carricante and Grecanico

Vineyard area: 2/0,5 hectares

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton soil

Age of the vines: 10/50 years

Breeding system: double cordon rammed

Average yield: 40 quintals per hectare

Fertilization: organic

Fermentation: in white for 10/12 days at low temperatures

Aging: 6 months in steel with yeast, 3 months in bottle

Production: 12,000 bottles

First vintage: 2008

Alcohol: 12°-13°

Bottle aging capacity: 4-6 years

Classification: Etna Rosè DOC

Variety: 100% Nerello Mascalese

Vineyard area: 2 hectares

Production Areas: Randazzo (CT)

Contrada: Feudo S. Anastasia

Vine density: 6,000 vines per hectare

Altitude: 620 meters above sea level

Type of soil: volcanic, rich of minerals and skeleton

Age of the vines: 10 years

Breeding system: double cordon rammed

Average yield: 80 quintals per hectare

Fertilization: organic

Fermentation: short maceration with peelings, low temperature fermentation for 10/12 days

Aging: 8 months in steel with yeast, 4 months in bottle

Production: 3,500 bottles

First vintage: 2008

Alcohol: 12°-13.5°

Bottle aging capacity: 2-3 years

 

Name: Etna Rosso DOC (Red)
Production zone: Etna
Climate: hilly charaterised by strong day/night thermal excursions
Land: volcanic, rich in minerals
Fermentation: thermal conditioning
Altitude: 730/750m above sea level
Grape variety: 100% Nerello Mascalese
Production Yield: 40/50 hectolitre/hectare
Wine-making techniques: in red with controlled maceration
Refinement: in bottles for circa 2/4 months
Colour: ruby red with young purplish tones
Scent: clear fruity aroma reminiscent of ripe marasca cherries
Taste: a good personality; with a fresh, rounded and pleasant taste
Alcohol content: 13°-13.5°
Pairing: grilled meat, game and strong meat sauces
Serving temperature: 18/20°C
Storage: in cold cellar at temperature of 15/16°C possibly with bottle laid horizontally

Name: Etna Rosso DOC (Red) Production zone: Etna Climate: hilly charaterised by strong day/night thermal excursions Land: volcanic, rich in minerals Fermentation: thermal conditioning Altitude: 730/750m above sea level Grape variety: 100% Nerello Mascalese Production Yield: 40/50 hectolitre/hectare Wine-making techniques: in red with controlled maceration Aging: in medium-sized wooden barrels of the finest quality Refinement: in bottles for circa 5/8 months Colour: cherry red Scent: harmonious red berry aroma reminescent of blackberries, blueberries and raspberries Taste: excellent taste; complex, full-bodied, perfectly tanninic and long at the same time Alcohol content: 13,5°-14° Pairing: it goes well with any kind of meat dish, and especially with semi-aged and aged cheese Serving temperature: 18/20°C Storage: in cold cellar at temperature of 15/16°C possibly with bottle laid horizontally

Name: Etna Rosso DOC (Red) Production zone: Etna Climate: hilly characterised by strong day/night thermal excursions Land: volcanic, rich in minerals Fermentation: thermal conditioning Altitude: 730/750m above sea level Grape variety: 100% Nerello Mascalese Production Yield: 40/50 hectolitre/hectare Wine-making techniques: in red with controlled maceration of the skins Refinement: in bottles for approximately 3/5 months Colour: ruby red Scent: sweet with very typical fruity aroma Taste: smooth, can be drunk young even though it ages very well due to its non-aggressive tannins Alcohol content: 13°-14° Pairing: mushroom dishes and strong cheeses Serving temperature: 18/20°C Storage: in cold cellar at temperature of 15°/16° C, possibly with bottle laid horizontally

Name: Sicilia IGT Rosso (Red) Production zone: Etna Climate: hilly charaterised by strong day/night thermal excursions Land: volcanic, rich in minerals Fermentation: thermal conditioning Altitude: 730/750m above sea level Grape variety: Nerello Mascalese, Merlot and other autochthonous graoe varieties Production Yield: 40/50 hectolitre/hectare Wine-making techniques: in red with controlled maceration of the skins Aging: 50% in French oak barrels Refinement: in bottles for circa 6/8 months Colour: deep ruby red Scent: penetrating ripe fruity with slight woody overtones Taste: full and warm in the mouth, well structured and full-bodied, noble tannins Alcohol content: 13,5°-14° Pairing: most types of meat, strong sauces and aged cheese Serving temperature: 18/20°C Storage: in cold cellar at temperature of 15/16°C, possibly with bottle laid horizontally

Name: Sicilia IGT Dessert Wine (Red) Production zone: Etna Climate: hilly characterised by strong day/night thermal excursions Land: volcanic, rich in minerals Fermentation: thermal conditioning Altitude: 730/750m above sea level Grape variety: 100% Nerello Mascalese Wine-making techniques: maceration on the skins Aging: in medium-sized barrels made of pized wood Refinement: in bottles for approximately 5/8 months Colour: deep ruby red Scent: perfume of roses, violets and cherries, with spicy hints of vanilla and chocolate Taste: sweet to the palate, well balanced and elegant, full-bodied with an enveloping silky, velvety and persistent aftertaste Alcohol content: 14,5° Pairing: dessert wine that goes well with dry sweets, pastries and chocolate Serving temperature: 15/18°C Storage: in cool wine cellar at a constant temperature of 15°/18° C with the bottle lying on its side, if possible

Name: Etna Bianco DOC (White) Production zone: Etna Climate: hilly subject to strong day/night thermal excursions Land: volcanic, rich in minerals Fermentation: heat-conditioned Altitude: 730/750m above sea level Grape variety: 100% Nerello Mascalese Production Yield: 40/50 hectolitre/hectare Wine-making techniques: maceration on the skins Refinement: in bottles for approximately 1/3 months Colour: yellow with golden Scent: elegant, floral and fruity aroma Taste: very distinctive taste, fruity richness, the right acidity that supports the finish Alcohol content: 12°,5-13° Pairing: shellfish, seafood and fish-based dishes Serving temperature: 12/14°C Storage: in cold cellar at temperature of 15°/16° C

Name: Sicilia IGT Bianco (White) Production zone: Etna Climate: hilly characterised by strong day/night thermal excursions Land: volcanic, rich in minerals Fermentation: thermal conditioning Altitude: 730/750m above sea level Grape variety: Grillo, Carricante Production Yield: 40/50 hectolitre/hectare Wine-making techniques: maceration on the skins Refinement: in bottles for approximately 1/3 months Colour: golden yellow with greenish reflections Scent: fresh fruity with citrus smell Taste: very fruity with pleasant aftertaste Alcohol content: 12°,5-13° Pairing: shellfish, seafood and fish dishes Serving temperature: 12/14°C Storage: in cold cellar at temperature of 15°/16° C

Name: Etna Rosato DOC (Rose)
Production zone: Etna
Climate: hilly subject to strong day/night thermal excursions
Land: volcanic, rich in minerals
Fermentation: heat-conditioned
Altitude: 730/750m above sea level
Grape variety: 100% Nerello Mascalese
Production Yield: 40/50 hectolitre/hectare
Wine-making techniques: fermentation without skins, followed by draining for around 12-24 hours in stainless steel containers at controlled temperatures
Refinement: in bottles for approximately 3 to 5 months
Colour: deep red with purple highlights
Scent: intense with a good fruity aroma and nuances of raspberries, fresh cherries and wild strawberries. In its final stage, it has a nuance of red roses
Taste: initially fresh and well structured with an aftertaste of small wild berries
Alcohol content: 13°-14°
Pairing: appetisers, soups, cold meats, fish, fresh and semi-aged cheese, stewed meats
Serving temperature: 12/14°C
Storage: in cool wine cellar with constant temperature of 15°/16° C

Production zone: Etna
Climate: hilly characterised by strong day/night thermal excursions
Land: volcanic, rich in minerals
Fermentation: thermal conditioning
Altitude: 730/750m above sea level
Grape variety: 100% Nerello Mascalese
Method: tradiotional method
Aging: in the bottle “sur lie” fot at lest 24 months
Colour: sandy yellow with greenish hues
Bouquet: powerful aroma with notes of butter, almond and citrus
Perlage: dense and fine, with persistent bead
Taste: good concentration with a long aftertaste, fruity and round at the same time
Alcohol content: 12°
Pairing: perfect in hors d’oeuvres and first courses. It goes well with fish
Serving temperature: 6/8°C

Name: Etna Rosso D.O.C. (Red) First vintage: 2011 Production zone: Santo Spirito Passopisciaro, Castiglione di Sicila (CT) Grape variety: 100% Nerello mascalese Vineyard area: 3 hectare Production yield: 5-6 tons per hectare Type of soil: volcanic Exposition: North, 700 meters above sea level Average age of vines: 50 to over 90 years System of cultivation: espalier Harvest period: first half of October Vinification: alcoholic fermentation at controlled temperature (25-28 ° C) Aging: spontaneous malolactic fermentation and 11 months in French oak barrels, 6 months in bottle Serving temperature: 18 ° C Alcohol: 13.5% Annual production: 2436 bottles (0.75 l)

Name: Etna Bianco D.O.C. (White)
First vintage: 2014
Production zone: Santo Spirito Passopisciaro, Castiglione di Sicila (CT)
Grape variety: 100% Carricante
Vineyard area: 3 hectare
Production yield: 5-6 tons per hectare
Type of soil: volcanic
Exposition: North, 700 meters above sea level
Average age of vines: 50 years
System of cultivation: espalier
Harvest period: first ten days of October
Vinification: in white with soft pressure, static cold decantation, alcoholic fermentation in steel at controlled temperature (13-15 ° C)
Aging: 6 months in steel and 60 days in bottle
Serving temperature: 10°-12 ° C
Alcohol: 12%
Annual production: 1000 bottles (0.75 l)

Grapes: Grillo 100%.
Area of production: Sambuca di Sicilia (Agrigento), hilly area, South-East exposure.
Altitude: 350-500 msl.
Age of Vineyard: 15 years old
Raising: The raising acounter density is 4.500 plants per hectare.
Average yield: Yeld of grapes per hectare is 70 quintals.
Harvest: Manually harvested in September
Vinification: Winemaking with cold maceration (4-5°) of the skin grapes for 12 hours. After a soft pressing and controller fermentation with a temperature of 18°. The cold maceration is made in inox steel tanks, in this moment occur the stabilization of the yeast to confer more structure to the wine. The color is straw yellow, bouquet of vanilla, peach and citrus, taste harmonic and elegant.
Alcohol Content: 13%VOL.

Grapes: Cabernet Sauvignon 100%.
Area of production: Sambuca di Sicilia (Agrigento), hilly area, South-East exposure.
Altitude: 350-500 msl
Age of Vineyard: 20 years old
Raising: The raising acounter density is 4.500 plants per hectare.
Average yield: Yeld of grapes per hectare is 70 quintals.
Harvest: Manually harvested during the last week of September.
Vinification: Maceration and winemaking with controlled temperatur of 26°, in inox steel tanks. Every 2 hours occur the fulling to better extract the colour and aromatic substances. After a soft pressing and a complete fermentation, the aging take place in inox steel tank during 6 months to preserve the fruity hint. The wine have red rubin colour with juniper and chocolate hint. Intense, full-bodied taste, with an exellent equilibrium between acidity and tanninis.
Alcohol Content: 14%VOL.

Grapes: Charonnay 100%.
Area of production: Sambuca di Sicilia (Agrigento), hilly area, South-East exposure.
Altitude: 350-500 msl.
Age of Vineyard: 18 years old
Raising: The raising acounter density is 4.500 plants per hectare.
Average yield: Yeld of grapes per hectare is 80 quintals.
Harvest: Manually harvested in August.
Vinification: Winemaking with cold maceration (4-5°) of the skin grapes for 12 hours. After a soft pressing and controller fermentation with a temperature of 18°. The cold maceration is made in inox steel tank, in this moment occur the stabilization of the yeast to give more structure to the wine. Straw yellow color, fruity intense bouquet of peach and apricot. Intense hint of citrus, tropicals fruits and vanilla are present in the wine. The wine present a good equilibrium between taste and flovour. Endowed with great dry taste, freshness, full-bodied, long-lasting aromatic persistence.
Alcohol Content: 14% VOL.