Etna Rosso 'Barbazzale'

• 90% Nerello Mascalese and10% Nerello Cappuccio from Contrada Calderara and Diciasettesalme
• 720 meters above sea level
• soils consist of mineral-rich of lava, clay, and alluvial sediment
• Fruit is handpicked and destemmed, followed by maceration over 20-25 days
• Fermentation then takes place in stainless steel with frequent pump overs and punch downs employed to elicit maximum expression of fruit and terroir
• Approximately 8000 cases produced annually

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