About This Wine
First produced in 1994, this wine is made from grapes Nerello Mascalese, Etna's autochtonous red variety, and Nerrlo Cappuccio, which has been growing on the volcano for centuries. The grapes are hand picked from late September through October, from vines located on the North and South slopes of the mountain. Fermentation occurs in a steel vat, with the aid of an autochtonous yeast selected after a long experimentation, and the wine then matures mostly in steel, with very limited use of oak.You Might Also Like...
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