Az. Agr. Villa Monteleone Etna Rosso

Soil: Volcanic, with medium presence of skeleton, mainly sandy: 500 metres above sea level, on the North side. Year of implantation: 1970 Training system: Trained in the counter-espalier system and pruned in spurred cordon. Variety: Nerello Mascalese, small percentage of Nerello Cappuccio. Yield: 40 q.li/hectare Harvest: Manual harvest in the early morning and delivery to the cellar in 10 kg boxes. Fermentation: After the destemming, grapes ferment in small conic steel tanks with selected yeast at 23 °C. During maceration, which lasts 10-12 days, daily breaking up of the marc are carried out by punching down. After the racking, malolactic fermentation is carried out partly in oak tonneaux and partly in steel tanks with indigenous lactic bacteria. Aging: It ages for 12 months, partly in 500 and 700 liter tonneaux and partly in steel tanks. Afterwars, it ages for 6 months in bottle before the release.