From Nicosia's organically farmed vineyards on the slopes of Mount Etna. Vines are grown on lava terraces in volcanic soils rich in minerals, 550-650m above sea level. After hand-harvesting, mid-October, the grapes are macerated and fermented for 10-15 days at controlled temperature in stainless steel. The wine then spends around 4 months in bottle before release. No added sulphites.
Delicate, complex aromas of wild strawberry and redcurrant with lightly floral notes. Fresh bitter cherry and red berry fruit on the palate with fresh acidity, earthy notes and a savoury finish.
Aubergine Parmigiana, tagliatelle with Porcini mushrooms and other flavoursome pasta dishes.