This Nerello Mascalese opens with a captivating nose of dark cherries, wild berries, and a hint of Mediterranean herbs, like rosemary and thyme, underscored by a subtle smokiness from the volcanic soil. On the palate, it’s medium-bodied with a delicate balance of ripe red fruit and earthy minerality, thanks to the volcanic terroir. The old oak aging imparts a gentle roundness, adding complexity with whispers of spice, while the concrete maturation preserves the freshness, giving it a pristine, slightly floral lift. Tannins are fine and integrated, leading to a long, elegant finish with a touch of savoury ashiness and a refreshing acidity that keeps the wine vibrant and alive. A true expression of Etna’s unique character.

Winemaker | Fabio Signorelli

Region | Etna, Sicily, Italy

Variety | Nerello mascalese

Viticulture | Organic

Soil | Volcanic

Altitude | 550-850 m

Age of the vines | 20 - 64 years

Bottles made | 1869 bottles

Vinification

Destemming and pressing are carried out using a small, hand-operated destemmer. The grapes undergo maceration in small open vats, where spontaneous fermentation takes place, with skin contact lasting between 14 to 21 days, accompanied by gentle daily punchdowns. Pressing is done manually. The malolactic fermentation is completely spontaneous. The wine is then assembled and aged in small concrete tanks, with a small portion resting in old oak. It is then bottle-aged for a minimum of 12 months before being released