The Catarratto grapes grow on small terraces on Etna's eastern slope - Contrada Volpare - Milo at 700m above sea level in sandy volcanic soil with lots of organic matter and rich in minerals. The grapes are harvested manually in mid-October and then go through a process of cryomaceration for three hours and then direct pressing. The must is clarified at a low temperature. Fermented in steel, where it is also stored on lees for 4 months. Lots of minerality and intensity in this wine. Scent of crisp green apples and candied citrus fruit. The taste is round with a salty note. There is lots of mixed fruit and a small hint of herbs such as rosemary and mint. Fine acidity that creates a really nice balance.

Bright straw yellow. Delicate notes of white flowers and white fruits, hints of aromatic herbs. Fresh, savory, and intense, with a pleasant acidity and a salty sip. Manual harvesting of grapes, cryomaceration for 3 hours, followed by soft pressing with a pneumatic press. The must is cold-clarified, and fermented in a steel tank.