Manual harvest around mid October, afterwhich the grapes are de-stemmed. Fermentation with maceration takes place in stainless steel at a controlled temperature over approximately 21 days, using only indigenous Etna yeasts selected by the winery after a long direct experimentation. The wine matures in French oak tonneaux for 12 months and then in stainless steel and then it spends about 10 months in the bottles before it is released.

The wine is ruby red in colour. On the nose, aromas of red fruit merge with warming herbs and spices. The palate is dry, medium- to full-bodied and structured with ripe tannins and a persistent, harmonious finish.

Red meats, game and aged cheeses.