
6 8 9820 KM
The 2.5 hectares of vineyards are partly trellised and partly trained using the typical Etna bush vine system. The vines are young, planted in 2015, which is why the wines are energetic, bold, and even a little naive. The cultivation is organic, not certified: we use only copper and sulfur when necessary. Organic nutrients are added by reintroducing wild herbs into the soil. Pheromones for mating disruption allow us to coexist peacefully with harmful insects.
The natural approach to winemaking (no added yeasts or additives, no filtration, minimal sulfites during bottling) is aimed at producing wines that are easy to drink and have a distinct identity. Maceration times vary depending on the vintage, but I've recently been reducing them in pursuit of greater lightness and drinkability. The vertical wooden press allows me to observe the wine as it transitions from solid to liquid. Currently, production is approximately 8,000 bottles per year, divided across four labels.
No rose wines at the moment.
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