4 0 9821 KM
The 2.5 hectares of vines are partly trained with espalier and partly with typical Etna saplings; the plants are young, we planted them in 2015, which is why the wines are energetic, bold and even a little naive. The cultivation is organic and not certified: we only use copper and sulfur when needed, the supply of organic substances occurs by reintroducing wild herbs into the soil, the pheromones for sexual confusion allow us to coexist peacefully with harmful insects.
The natural approach in winemaking (no addition of yeasts and adjuvants, no filtration, minimal doses of sulfur dioxide in bottling) is aimed at obtaining wines that can be drunk compulsively and with a precise identity. Maceration times vary depending on the vintage but lately I have been reducing them in search of greater lightness and drinkability. The vertical wooden press allows me to see the wine in its transition from the solid to the liquid state. To date, production is around 8000 bottles per year divided into 4 labels.
No white wines at the moment.
No sparkling wines at the moment.
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