100% Nerello Mascalese from the northern slopes of Mount Etna. The vines are bush trained and grown on stony/sandy soil. The grapes are hand harvested in early October before being soft-pressed. They are then left to macerate on the skins for 18 days before aging in lightly toasted French oak barrels for 14 months. Natural malolactic fermentation.  Garnet red with a spicy nose containing notes of cherry
and cedar.  Balanced tannins with a long finish.