Grapes: Nerello Mascalese + small percentage of Nerello Cappuccio
Viticulture: Volcanic, with medium presence of skeleton, mainly sandy: 500 metres above sea level, on the North side.
Vinification: After the destemming, grapes ferment in small conic steel tanks with selected yeast at 23 °C. During maceration, which lasts 10-12 days, daily breaking up of the marc are carried out by punching down. After the racking, malolactic fermentation is carried out partly in oak
tonneaux and partly in steel tanks with indigenous lactic bacteria
Ageing: It ages for 12 months, partly in 500 and 700 liter tonneaux and partly
in steel tanks. Afterwars, it ages for 6 months in bottle before the release
Bottles produced: 6,500
Alcohol: 13.5% abv
Colour: Ruby red
Nose: Elegant notes of strawberry and raspberry, hints of rose
Palate: Gripping tannins, very juicy but a little simple, easy to drink
- Giulia and her husband’s main focus is on native Sicilian varieties, such as Nerello Mascalese, Nerello Cappuccio and the white Carricante with a viticulture centered on delivering grapes in perfect health conditions year on year whilst respecting the local biodiversity and the surrounding environment. In the cellar Benedetto Alessandro’s main focus is on producing wines of excellent quality where the typical aroma and flavour characteristics of Etna truly shine through.
The complex volcanic soil, combined with old vines (some of which planted before the phylloxera outbreak) and a unique microclimate influenced by the proximity to the river Alcantara are the main factors behind the success of this exciting new cantina, which currently produced a total of 10,000 bottles per annum, and we are very excited to be Giulia’s exclusive importer in the UK.