Eduardo organically farms parcels totalling 3.5 hectares on the north face or versante nord of Mt. Etna. The bunches are hand-harvested, partly destemmed (varies with vintage), co-fermented spontaneously with native yeasts and without sulfur or temperature control in concrete tanks. Maceration lasts around 15 days.
The wine is aged for 16 months in concrete tanks and old barriques with minimal racking and bottled without fining or filtration and with a tiny amount of sulfur. 15,000 bottles produced in 2018.
A rich and mineral expression of Nerello, with ripe cherry & plum fruit aromas, savoury and complex with silky tannins.