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Production area: south-eastern slope of Mount Etna, 800 metres above sea level. The soil is composed of black sand and volcanic ash, is rich in minerals and has an extreme slope which at some points exceeds 40%. The vineyard is cultivated with old goblet vines with about 7-8000 plants per hectare. Yield: about 800 grams of grapes per vine.
Maceration in stainless steel vats. When the vats are full, native yeast is added and the temperature is raised to 26°C. After three weeks, the free-run juice is poured into another vat, while the marc is transferred to the press. A few days later, the wine is racked to await malolactic fermentation. At the end of the malolactic fermentation, it is filled into French oak barrels, where it ages for at least 9 months.
Suggestions for accompaniment
Veal sweetbreads with morels - Duck pie with spices - Guinea fowl.
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