Organic. 90% Nerello Mascalese, 10% Nerello Cappuccio. Volcanic soils. Altitude- 650 m on average. Sourced from the northern slopes of Etna around the town of Randazzo. Open top fermentation with ambient yeast and macerated for 18 days. The wine is then aged in 5 to 10 hectoliter barrels, a mix of cherry and oak for 14 months before bottling. 330 cs produced. Earthy minerality, dark red fruit and and notes of smokiness.