On EEtna the 2019 vintage was a fresh vintage and rainfalls were very similar (802 mm) to the average* (801 mm); it was a typical vintage on Mt. Etna with rainfall that was recorded in spring and summer, quite usual for vineyards over 700 m. a. s. l.; in particular, some rainfall between mid-August and early September exalted freshness and aroma. On this side of the volcano the following weeks were dry; this climatic factor, together with the choice to carry out some thinning, facilitated the desired ripening and the regular course of the harvest. The red wines are very elegant and with an extremely fine and with well-integrated tannins

*average rainfall recorded in Randazzo since the 2007 harvest; in this territory, the pluviometric data refer to the agricultural year intended from 1 November to 31 October of the following year.

Once the clusters reach the winery they undergo further selection on a vibrating table, followed by grape selection thanks to a latest generation destemmer, able to discard the green and overripe grapes. Fermentation in stainless steel with maceration on the skins for 8-10 days at a temperature of 25 °C. Aging partly in tanks and partly in French oak (second and third passage barriques) for 14 months and then at least 7 months in bottle before release.

PRODUCTION ZONE: Eastern Sicily, north side of Etna, between Randazzo and Castiglione di Sicilia.
TERRAINS & CLIMATE: altitude from 730 to 750 m a.s.l.; the composition of the sandy texture lavic soil offers a subacid-neutral reaction, with good organic endowment. Deep, rich in minerals, the lavic soil allows strong root growth. This area of the north of the volcano is characterized by precipitations lower than the average of the other slopes of Etna. Summers are cool, characterized by strong temperature changes between day and night.
VINEYARD: etnean Alberello (bush vine) and VSP (Vertical Shoot Positioning) trained with spurred cordon pruning. Density of about 4.500 plants per hectare with yields of 45 - 65 q.li/ha.

Denomination: Etna Rosso DOC
Grapes: Nerello Mascalese, the main red grape variety native of Etna, and a small percentage of Nerello Cappuccio.
Alcohol: 13.54% vol.
Total acidity: 5.5 g/l
pH: 3.50

On Etna the 2018 vintage was cooler and rainier (946 mm) than the average* (801mm); Rainfall was recorded in spring and summer, quite usual for vineyards over 700 m. a. s.l.; in particular, some rainfall between mid-August and early September exalted freshness and aroma. On this side of the volcano the following weeks were dry; this climatic factor, together with the choice to carry out some thinning, facilitated the desired ripening and the regular course of the harvest. The red wines are very elegant and with an extremely fine and with well integrated tannins.

*average rainfall recorded in Randazzo since the 2007 harvest; in this territory, the pluviometric data refer to the agricultural year intended from 1 November to 31 October of the following year.

Once the clusters reach the winery they undergo further selection on a vibrating table, followed by grape selection thanks to a latest generation destemmer, able to discard the green and overripe grapes. Fermentation in stainless steel with maceration on the skins for 8-10 days at a temperature of 25 °C. Aging partly in tanks and partly in French oak (second and third passage barriques) for 14 months and then at least 7 months in bottle before release.

PRODUCTION ZONE: Eastern Sicily, north side of Etna, between Randazzo and Castiglione di Sicilia.
TERRAINS & CLIMATE: altitude from 730 to 750 m a.s.l.; the composition of the sandy texture lavic soil offers a subacid-neutral reaction, with good organic endowment. Deep, rich in minerals, the lavic soil allows strong root growth. This area of the north of the volcano is characterized by precipitations lower than the average of the other slopes of Etna. Summers are cool, characterized by strong temperature changes between day and night.
VINEYARD: etnean Alberello (bush vine) and VSP (Vertical Shoot Positioning) trained with spurred cordon pruning. Density of about 4.500 plants per hectare with yields of 45 - 65 q.li/ha.

Denomination: Etna Rosso DOC
Grapes: Nerello Mascalese, the main red grape variety native of Etna, and a small percentage of Nerello Cappuccio.
Alcohol: 13% vol.
Total acidity: 5.5 g/l
pH: 3.52

• DENOMINATION: Etna Rosso DOC
• GRAPES: Nerello Mascalese – A black grape variety. The unique terroir of the volcano gives rise to the prestigious Etna DOC domination.
• PRODUCTION ZONE: Eastern Sicily, north side of Etna, between Randazzo and Passopisciaro.
• TERRITORIES: altitude from 730 to 750 m a.s.l.; the composition of the sandy texture lavic soil offers a subacid-neutral reaction, with good organic endowment. Deep, rich in minerals, the lavic soil allows strong root growth.
• VINEYARD: Alberello or VSP (Vertical Shoot Positioning) training with spurred cordon pruning. Density of about 4,500 plants per hectare with yields of 45 - 65 quintals/hectare.
• VINTAGE: An autumn and winter with little rainfall. The 2016 vintage closed with 519 mm of rainfall, below the average* of 799 mm that characterizes the north side of the volcano, between Randazzo and Passopiscaro, where Donnafugata has its vineyards in 5 different districts. This figure did not have significant consequences. In very loose terrains like these volcanic ones, the root system of the grapevine can go deep and capture the moisture it needs. No excessive heat peaks during the summer; some rain in late August certainly helped the vines, allowing them to complete the cycle of a contained and balanced production. The ripening of the grapes was slow and regular, also thanks to the mild temperatures on many days between September and October. Excellent from the qualitative point of view, the 2016 vintage gave wines with intense perfumes and harmonious tannins; wines of particular finesse and harmony. (*AGRICULTURAL YEAR: for ian Agrometeorological Service, the average has been calculated in Randazzo since 2007.)
• HARVEST: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The Nerello Mascalese was harvested between October 14 and 28.
• VINIFICATION: Once the clusters reach the winery they undergo further selection on a vibrating table, followed by grape selection thanks to a latest generation destemmer, able to discard the green and overripe grapes. Fermentation in stainless steel with maceration on the skins for 8-10 days at a temperature of 25 °C. Aging partly in tanks and partly in French oak (second and third passage barriques) for 14 months and then at least 7 months in bottle before release.
• ANALYTICAL DATA: alcohol 13.45 % vol. - total acidity 5.7g/l - pH 3.48

• DENOMINATION: Etna Rosso DOC
• GRAPES: Nerello Mascalese – A black grape variety. The unique terroir of the volcano gives rise to the prestigious Etna DOC denomination.
• PRODUCTION ZONE: Eastern Sicily, north side of Etna, between Randazzo and Passopisciaro.
• TERRITORIES: altitude from 730 to 750 m a.s.l.; the composition of the sandy texture volcanic soil offers a subacid-neutral reaction, with good organic endowment. Deep, rich in minerals, the volcanic soil allows strong root growth.
• VINEYARD: Alberello or VSP (Vertical Shoot Positioning) training with spurred cordon pruning. Density of about 4,500 plants per hectare with yields of 45 - 65 quintals/hectare.
• VINTAGE: An autumn and winter with little rainfall. The 2016 vintage closed with 519 mm of rainfall, below the average* of 799 mm that characterizes the north side of the volcano, between Randazzo and Passopiscaro, where Donnafugata has its vineyards in 5 different districts. This figure did not have significant consequences. In very loose terrains like these volcanic ones, the root system of the grapevine can go deep and capture the moisture it needs. No excessive heat peaks during the summer; some rain in late August certainly helped the vines, allowing them to complete the cycle of a contained and balanced production. The ripening of the grapes was slow and regular, also thanks to the mild temperatures on many days between September and October. Excellent from the qualitative point of view, the 2016 vintage gave wines with intense perfumes and harmonious tannins; wines of particular finesse and harmony. (*AGRICULTURAL YEAR: for Etna/Randazzo it is considered from 1 November to 31 October; RAINFALL: obtained from SIAS, Sicilian Agrometeorological Service, the average has been calculated in Randazzo since 2007.)
• HARVEST: manual harvesting of grapes into crates with careful selection of the grapes in the vineyard. The Nerello Mascalese was harvested between October 14 and 28.
• VINIFICATION: Once the clusters reach the winery they undergo further selection on a vibrating table, followed by grape selection thanks to a latest generation destemmer, able to discard the green and overripe grapes. Fermentation in stainless steel with maceration on the skins for 8-10 days at a temperature of 25 °C. Aging partly in tanks and partly in French oak (second and third passage barriques) for 14 months and then at least 7 months in bottle before release.
• ANALYTICAL DATA: alcohol 13.45 % vol. - total acidity 5.7g/l - pH 3.48