Recommended pairings: Fish, white meat, fresh cheeses.
Production area: Randazzo (on the northeast slope of Mt. Etna) Vineyard exposition and altitude: East, 700 meters (1,970 feet) Vineyard soil type: Sandy, black and dark-brown, of volcanic origin, rich in iron and nitrogen Vine training method: Alberello (bush) for the ungrafted vines; spalliera (vertical trellis with cane pruning) for the newer vines. Time and method of harvest: Mid November, manual Yield: 6000 Kg/Ha (2.7 tons/acre)
Vinification: Cold Maceration for 24 hours, with addition of selected yeasts. Aging: In tonneaux of 500 liters for 3 months, on the lees Percentage alcohol: 12,7% Annual production: 1,200 bottles