<\/p>\n
Appellation. On the mountain.<\/span> In the vineyard. In the cellar. In the glass. At the table.<\/span> <\/p>\n
\n<\/span><\/b><\/strong>Etna D.O.C. Rosso<\/p>\n
\n<\/b><\/strong>Vineyards in Contrada Calderara Sottana<\/a>, on the northern slope of Mount Etna, within the territory of Randazzo (CT). This contrada is historically particularly suited to grow Nerello Mascalese. Elevation: almost 700 m. a.s.l. \/ 2,295 ft a.s.l.<\/p>\n
\n<\/span><\/b><\/strong>Old vines of Nerello Mascalese with a North-facing aspect. The trellis vineyard is planted on a volcanic soil, with a fine grain matrix with a stony surface, rich in organic substances and minerals, with a sub-acid reaction. The vines, about 50 years old, are trained with a spurred cordon system, with a planting density of about 6,500 vines per hectare and a yield of about 6,000 kg \/ ha. The mountain climate is humid, with adequate rainfall in the colder season, a very good ventilation and extremely significant swings between day and night temperatures.<\/p>\n
\n<\/span><\/b><\/strong>Following the manual harvest in late October, the grapes are fully de-stemmed in the cellar, where fermentation with maceration takes place in stainless steel at a controlled temperature for approximately 21 days, using only proprietary indigenous Etna yeasts selected by the winery after a long direct experimentation. The wine matures in old French oak tonneaux for 12 months and then in stainless steel and then it spends about 10 months in the bottle before it is released.<\/p>\n
\n<\/span><\/b><\/strong>Pale, ruby color. The nose is ethereal, spicy, with hints of ripe red fruit. The palate is dry, full, tannic, complex, persistent. Serving temperature: 18 \u2013 19\u00b0C<\/p>\n
\n<\/b><\/strong>A versatile wine particularly suitable for red meats, game and aged cheeses.<\/p>\n