This wine is steeped in the history of Mt. Etna winemaking. Using the ancient Palmento method, as has always been done on Etna, the process utilizes multi-level stone vats to crush grapes by foot and ferment must via gravity followed by the final extraction with a very old manual screw press (check the attached video!)
The result is a beutiful vibrant red color that smells of earth, raspberry, cherry, and blood orange. The palate is bright and crisp, pulsing with that typical volcanic smokey minerality. Medium bodied with very good length and a savory component that wants to be paired with gamey meats. Drink now through 2032.
