Sourced from the northern slopes of Mount Etna, this is a wine that channels the raw, untamed energy of the volcano. Nerello Mascalese and Nerello Cappuccio are hand-harvested in the early morning, then fermented slow and steady in conical steel tanks with gentle punch-downs to keep things fresh and expressive. Malolactic fermentation happens partly in oak, partly in steel, followed by 18 months in mostly used French oak tonneaux, giving just enough texture without overshadowing the wine’s natural edge. A final six months in bottle ties it all together. The result? A bright, structured red with juicy red fruit, smoky depth, and that signature Etna minerality that keeps you coming back for another sip.