Beyond the passion for making his distilled spirits, Giovanni La Fauci has the same intese passion for wine. His wine cellar, which is located in Randazzo on Mount Etna uses only the finest quality local varieties: Nerello Mascalese and Nerello Cappuccio.
The vines are cultivated naturally and sustainably without any use of chemicals. The grape must is only fermented with native yeasts. The wine is then aged in botti from 220 to 500 liters for a minimum of two years and no stainless steel is ever used. The botti are stored in a natural underground cavern that maintains a temperature between 46 to 52°F all year.
Racking takes place respecting the lunar phase and only a limited amount of metabisulfite is used upon bottling.