The Etna doc denomination includes all the wines, rosé white reds and sparkling wines that are made from the vineyards, on the slopes of the volcano, included in the DOC production specification.
There are two pillars of Etna production: Nerello Mascalese for reds and rosés, in which it is present for a minimum of 80%, while the remainder is destined for Nerello Cappuccio and other blends.
For white wines, on the other hand, it is Carricante which must be present for at least 60% in the base wines, the rest is destined for Catarratto.The harvest of our grapes is manual and falls in October, from our vineyards located on the east side of Etna, 500 meters above sea level.
The grapes of our red Etna are de-stemmed, not pressed, with a pre-fermentation cold maceration of about 24 hours. Following the alcoholic fermentation, the must is left to rest for about 12-15 days. Aging then takes place in 30-hectolitre French oak barrels for 24 months in contact with the fine lees. Finally the wine will rest for another 3 months in the bottle.
The grapes of our Etna rosé are not de-stemmed, but undergo maceration in the press for a few hours, for optimal color extraction. They are then vinified in steel at a low temperature with a stay on the lees for three months. Finally the wine will rest for another month in the bottle.
The grapes of our white Etna are not de-stemmed, but undergo a skin maceration in the press for a few hours, for optimal extraction of aromas. They are then vinified in steel at a low temperature with a stay on the lees for three months. Finally the wine will rest for another month in the bottle.
The characteristics of the soil, combined with those peculiar to the vines, give Etna wines, whether they are Etna whites or Etna reds, some identical characteristics: minerality, flavor and structure as well as a natural predisposition to aging