CLASSIFICATION:

DENOMINAZIONE DI ORIGINE CONTROLLATA

PRODUCTION AREA: Mount Etna, east facing Monte Ronzini, Trecastagni

• ALTITUDE: 620 metres above sea level
• CLIMATE: Typical hillside climate with notable drop of temperature at night.
• SOIL: Sandy, volcanic, rich in minerals with low acidity.
• VINES: Nerello Mascalese (Negrello) Bush trained.  The main grape variety found in the area around Mt. Etna.  Grows in large compact bunches with medium sized grapes with light blue skins, very sweet and plummy with big tannins. Nerello Cappuccio.  Bush trained.  Grows in medium sized compact bunches of medium sized grapes with blue/black skins, sweet with light tannins.
• PLANTING DENSITY: Approximately 8,000 vines/hectare
• YIELD PER HECTARE: 75 q.li
• AGE OF VINES: 40 years
• VINIFICATION: Harvested in the second half of October, the grapes are left for a long maceration in their skins.
• .AGING: After the malolactic process, the wine is transferred into small 225 litre barrels where in remains for at least one year.
• BOTTLING PERIOD: In bottles for 11 months.
• CHARACTERISTICS.  Colour: Ruby red with hues of carnet. Nose: Delicate with hints of vanilla, chestnut blossom and woody notes. Palate: Full, well balanced with good length and smooth tannins.
• ALCOHOL CONTENT: 13.5%
• IDEAL SERVING TEMPERATURE. 18-20°C
• FOOD PAIRING SUGGESTIONS:  Red meat, Sicilian fennel flavoured sausages, caponata and matured cheese.
• METHOD OF CONSERVATION:  Bottles laid down in a cool environment of a constant temperature not exceeding 18°C.
• PEAK DRINKING TIME:  Benefits from remaining in the bottle, mature after 4-5 years.