Etna Rosso 'Barbazzale', Cottanera
90% Nerello Mascalese and 10% Nerello Cappuccio from young vines (8-10 years old) grown in contrada Calderara and Diciasettesalme at 720 meters above sea level, all planted to mineral-rich soil 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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