Etna Rosso, "Pirao"
The vines to make Pirao are over 80 years old and are cultivated naturally and sustainably without any use of chemicals on Mount Etna at 900m asl. The grape must is fermented only 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.
Appellation: Rosso Sicilia
Type: Red, dry
Grape variety: 100% Nerello Mascalese