The native Nerello Mascalese and Nerello Cappuccio organically grown grapes from the Monte Gorna on high-elevation volcanic slopes of Mount Etna produce a rich and complex wine with a great minerality and appealing aromas.

Aromas of wild raspberry and dried petals, plus notes of leather and spice. The palate is complex and elegant with pure red berry and cherry fruit balanced by more savoury characters of black pepper and brown spice. Fine tannins lead to a long balsamic finish balanced by fresh acidity. A fine example of Sicily's most renowned red combining richness and elegance.

Rich pasta dishes, roasted game, grilled meats and semi-aged cheeses.

Vineyard and Winery

Nerello Mascalese and Nerello Cappuccio grapes are grown on volcanic soils, very rich in minerals, and scattered with small stones called 'ripiddu' which are commonly found in volcanic areas. The vines are planted at an altitude of 700-750 m above sea level, and with a south-easterly aspect. Grapes are hand harvested in mid-late October. Maceration takes place for approximately 10-15 days at a controlled temperature of 24-26°C. Vinification takes place mainly in stainless steel vats, 50% of the wine stays 5-6 months in barrique and a further 5-6 months in large oak casks; the ageing is completed by 6 months in bottle.