VARIETY: Nerello Mascalese.
TYPE OF SOIL: The land has perfect aspect and position, black from lava sands, and thus extraordinarily rich in minerals, surrounded by woods and more recent lava flows.
ALTITUDE: 510 m a.s.l.
YIELD PER HECTARE: 80 quintals.
TRAINING SYSTEM: Spurred cordon.
PLANTING DENSITY: 5,000 vines per hectare.
HARVESTING PERIOD: 15-25 October.
VINIFICATION: the grapes are picked into crates and, if necessary, are at once refrigerated at 10⁰C, then selected by hand; after destalking, they ferment at 23⁰C in wooden vats and in stainless steel vats, they remain on the skins for 14 days, with a mixing and two manual stirrings each day, decanted with the help of the vertical press and the wine obtained thus matures in wooden and stainless steel vats for 6-8 months.
MATURATION: in wooden 50 hl vats and stainless steel.
BOTTLING PERIOD: July
ALCOHOL CONTENT: 14% vol.
TOTAL ACIDITY: 5,70 g/l. PH: 3,25.
AGING CAPACITY: to drink at once or keep for up to 6-7 years.
BOTTLE SIZE: 0,75 l.
TASTING NOTES: Vanilla, sour cherry, wild strawberry, a very clean floral effect.In the mouth substantial but smooth. Very expressive fruit with more complex aromatic elements of undergrowth, myrtle and oriental spices. A wine which unexpectedly transforms into a champion of drinkable red wine with marked savoury flavour and a tasting profile produced by a ferrous touch, rhubarb and very evident black pepper.
MATCHING: A wine for everyday drinking. Its gastronomic adaptability allows it to accompany the simplest dishes such as pasta with tomato to more complex dishes of meat and fish.