Description
Organic. 90% Nerello Mascalese, 10% Nerello Cappuccio. Volcanic soils. Altitude- 650 m on average. Sourced from the northern slopes of Etna around the town of Randazzo. Open top fermentation with ambient yeast and macerated for 18 days. The wine is then aged in 5 to 10 hectoliter barrels, a mix of cherry and oak for 14 months before bottling. 400 cs produced.
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