Vineyard: Grapes are sourced from a vineyard in the Cadlerara cru of Etna.
Orientation: Vineyard is at south-facing at 750 meters in elevation.
Soil: Black volcanic soil rich in stones. Massimiliano di a massal seleciton from his best, older Cappuccio vines to the plant the vineyard from which this wine is made.
Viticulture: Hand-harvested betweem 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.
Dark ruby-red; this is the correct color of a Nerello Cappuccio wine, which should always be darker than one made with Nerello Mascalese. Pungent red rose, violet and lavender nuances complicate fresh red cherry and berries on the nose and palate. Tactile and saline, with a juicy mouthfeel and a floral nuance on the sneakily concentrated, multilayered back end. A lovely wine and only 12% alcohol.