Organically grown nerello mascalese from old vines between 800-900 metres on Mount Etna. Tiny bits of nerello cappuccio and alicante added. Destemmed and left in the ground for an average of two months in giant qvevri. Signature Etna minerality you know and love, woven through a palate that carries vinous aromas of plush red fruit, cherry cordial and purple flowers. Soft, silken and delicate, but with underlying volcanic presence and power.