Sicily, Italy – Nerello Mascalese
Aromas of small red fruits, wild herbs, spice, and subtle volcanic minerality. The palate is balanced and harmonious, with fresh acidity and fine structure, finishing savoury and persistent with elegant mineral lift. Perfect with roasted meats, Mediterranean dishes, or aged cheeses.
Sourced from the northern slope of Mount Etna (Feudo di Mezzo) at 700m elevation, where volcanic sandy soils and significant day-night temperature shifts preserve freshness and complexity. Fermented with indigenous yeasts and macerated for 15 days, then aged for 12 months in oak.