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The vineyard of Casa Decima, Contrada Nave, on the north-western slope of Mount Etna, at an altitude of about 1100 m. Very mineral soil, with a lava structure formed by centuries of flows. The vineyard is cultivated in Guyot, at a density of 1.5 x 0.8 m. The cultivation method is not invasive: in and around the vineyard, fruit trees, shrubs and a large wooded area thrive nearby. Yields of +/-800 gr. of grapes per vine.
The grapes are destemmed and not crushed, then undergo a gentle pressing which gives a juice yield of 60%. It is transferred to stainless steel tanks and decanted cold (at 10°C) for 36 hours and finally racked. Alcoholic fermentation takes place at a temperature of 18-20°. One week later, the wine is decanted and separated from the coarse lees. After 10 days, it is stirred once a week, then put into barrels and aged for several months.
Suggestions for accompaniment
Cherry tomato, mozzarella di buffala and fresh basil salad - Pan-fried squid in olive oil - Seafood orecchiette.
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