Fine and persistent, hints of bread crust and evolved floral
Lively froth and fine-granined perlage
It can be served as an aperitif and goes well with delicate foods such as fish, risotto, vegetables and seafood
Aging at least 30 months on yeasts
The soil of Etna is both lava and clay, fruit of numerous eruptions that have occurred over the centuries, which allowed the dust to settle on the fields and the magma to crystallize. This has made it a place with absolutely unique mineral characteristics, in which indigenous varieties of the volcano are cultivated at 550 meters above sea level, such as Nerello Mascalese, Nerello Cappuccio, Carricante and Moscato dell’Etna.