Made from pre-phylloxera, old vine Nerello Mascalese grapes grown on the northern face of Mt. Etna. Fermentation is carried out on the skin for 18 days in steel tanks before being aged for 14 months in lightly toasted French oak barrels. Sweet red cherries, mint and sweeter spices take over the nose. With some time in the glass the wines intense structure become apparant. Savoury herbs appear to compliment the fruit and spices, typical of a great Etna red, and with such a smooth and elegant finish - who can resist?