Grapes: 90% Nerello Mascalese, 10% local varieties.
SO2: Vintage dependent, at bottling.
Soil Composition: Volcanic, Sand
Farming: Organic (not certified)
Age of vines: 50 years old
Fun facts: 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.
Winemaking: The juice is fermented spontaneously with some whole clusters and macerates with the skins for 15 days in cement tank without temperature control. The wine is aged 16 months in 750L Slavonian oak botti.