From a single vineyard on the northern slopes of Mount Etna, called Contrada Cuba.
Manual harvest of the Nerello Mascalese and Nerello Cappuccio grapes in the cool hours of the early morning to preserve freshness. After the destemming, the grapes ferment in small conic steel tanks with selected yeast at 23 °C. During maceration, which lasts 10-12 days, daily breaking up of the marc is carried out by punching down. After racking, malolactic fermentation is carried out, partly in oak tonneaux and partly in steel tanks with indigenous lactic bacteria. 18 months maturation in 10% new and 90% used French oak tonneau of 500 and 700 lt. 6 months bottle refinement before release.