VITICULTURE: Hand-harvested between October 7-10. 90% of the vines are on original rootstock.
VINIFICATION: Vinified in stainless steel for 5-7 days with pumping over by hand.
AGING: Part of the wine is aged in used barriques for six months and part of the wine is aged in steel for six months, then those two parts are blended into 12HL botti for an additional six months.
NOTES: Nerello Cappuccio is an indigneous grape to the Etna zone where it makes up 20% of the Etna DOC. Massimiliano Calabretta says the grape is more difficult to grow - it is more susceptible to disease than its more well-known sibling Nerello Mascalese.