100% Nerello Mascalese from a single vineyard located at 750 meters above sea level, where the soil is rich in lava and alluvial sediment. Fruit was handpicked in the first 10 days of October followed by a gentle destemming and maceration on the skins at controlled temperature, 28°C, for about 25-30 days. Fermentation in controlled temperature, 26-28°C, with constant pumping of must over grapes and wine-pressing. Malolactic fermentation in French oak barrels. Refined and bottled after 8 months in 25-30 hectoliter botte grande (large and neutral oak) barrels.