Pirrera comes from a single contrada located at 850 meters in altitude. The name of the vineyard, Pirrera, stems from the presence of volcanic stones which were extracted from a quarry during a lava flow in 1614. The vineyard had been largely abandoned and is slowly being restored by Eduardo. Lighter and fresher than the Versante Nord due to the higher attitude, this is a blend of 90% Nerello Mascalese and 10% local varieties from vines of 50 plus years. The wine is made via spontaneous fermentation in cement tanks with 15 days on the skins and no temperature control then aged 16 months in 25hl Slavonian oak botte. This is a lighter and fresher version of Nerello Mascalese.