The 2019 vintage, overall, was less rainy than average recorded on the north side of Etna. Snow in January covered the vineyards, slowly releasing a significant supply of water into the ground. Green pruning – carried out between June and July – aimed to define the vegetation-production balance giving rise to very healthy grapes. Overall, production was slightly below average but with a quality that has reached excellence.

Once the grapes arrive in the cellar they are sorted on a vibrating table followed by the selection of only perfectly intact and ripe grapes through a destemmer. Fermentation in steel with maceration on the skins for 10-12 days at a temperature of 25 °C. Aging for 14 months in French oak barrels and then for at least 30 months in the bottle before being released on the market.

Eastern Sicily, north side of Etna, between Randazzo and Castiglione di Sicilia. Etna is a mountain viticulture with vineyards located between 700 and 750 m a.s.l.; the continental climate given by the altitude meets the Sicilian sunshine. In particular, this area north of the volcano is characterized by lower rainfall compared to the average of the other slopes of Etna. Summers are cool, with strong temperature variations between day and night. The soils are sandy, of volcanic origin, rich in minerals; the vines are trained to the traditional Etna alberello or to vertical shoot positioning system, on terraces contained by dry lava stone walls.

Denomination: Etna Rosso DOC
Grapes: Nerello Mascalese, the main red grape variety native of Etna.
Alcohol: 14.15 % ABV
Total Acidity: 5.7 g/l
pH: 3.54

Vintage and harvest: the 2018 vintage was cooler and rainier (946 mm) than the average* (801 mm) in this area; 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 harvest of Nerello Mascalese, with careful selection in the vineyard, took place during the first ten days of October.

Vinification and ageing: once the grapes arrive in the cellar they are sorted on a vibrating table followed by the selection of only perfectly intact and ripe grapes through a destemmer. Fermentation in steel with maceration on the skins for 10-12 days at a temperature of 25 °C. Aging for more than a year in French oak barrels and then for at least 30 months in the bottle before being released on the market. Grapes: Nerello Mascalese, the main red grape variety native of Etna. Longevity: over 10 years.

Production area: Eastern Sicily, north side of Etna, between Randazzo and Castiglione di Sicilia. Etna is a mountain viticulture with vineyards located between 700 and 750 m a.s.l.; the continental climate given by the altitude meets the Sicilian sunshine. In particular, this area north of the volcano is characterized by lower rainfall compared to the average of the other slopes of Etna. Summers are cool, with strong temperature variations between day and night. The soils are sandy, of volcanic origin, rich in minerals; the vines are trained to the traditional Etna alberello or to vertical shoot positioning system, on terraces contained by dry lava stone walls.

Denomination: Etna Rosso DOC. Grapes: Nerello Mascalese, the main red grape variety native of Etna. Analysis: alcohol 13,93 % ABV - total acidity 6.1 g/l - pH 3.47.