Passopisciaro

The harvest of the whites on Etna is rather fussy because every strata of volcanic soil is so different, and the process is quite in-depth and meticulous: the vines, even in the same row, ripen sporadically; whole sections are marked off with tape, showing where the grapes not yet ripe still hung heavy on the vines, these amidst rows of tightly packed vines that had already been relieved of their burdens. The care that goes into finding the optimal ripeness of each grape is what gives the wines a textural depth and richness, alongside the bright minerality. This is the first vintage where we kept the wine in the cellar for an additional year of bottle age before release.

Vineyard age: 12 years

Vineyard area: 4 hectares

Vineyard density: 12,300 vines per Ha

Vineyard altitude: 1,000 m a.s.l.

Yield per hectare: 33 Hl/Ha

Fertilization: None

Spraying: Clay, propolis, sulphur, copper, grapefruit seed extract

Vinification: Stainless steel vats for 20 days at 23 degrees Celcius

Aging: 12 months in cement vats and large oak barrels

Production: 17,000 bottles