Etna Bianco Nerina

The grapes come from the Contrade San Lorenzo, Feudo and Calderara Sottana on the northern side of Mount Etna, at 650 to 800 metres and on sandy, mineral volcanic soils. The vines are partly young and partly 50 to over 100 years old. Spontaneous fermentation with indigenous yeast lasts around ten days; 30 per cent of the must ferments and ages in used tonneaux, and 70 per cent in stainless steel. After six months of ageing and at least six months of bottle maturation, the wine shows citrus and floral notes, spice, fresh acidity, salty minerality and a long, clear finish.