Located in Biancavilla, on the south-west slope of the Etna Volcano, between 700-800 m a.s.l. (2296-2624 ft).

The winter had very mild temperatures that rarely fell below zero, accompanied by abundant rainfall in the first half and preceded a dry period that lasted until the flowering of the vines, A combined 100 mm of rainfall fell in April and May. The budding of the vines began early, from mid-March. The spring frost in early April severely damaged the buds, affecting future production in all areas of Etna. Thanks to the mild weather, secondary buds sprouted, but with a much lower productivity. The summer was characterized by a total drought combined with hotter than average weather. Temperatures rose significantly beginning in June, often reaching 40° C (104° F) and above by late July. The limited rainfall, especially those in late September, provided relief for the vines and lowered the high temperatures. The frost in the spring, together with the prolonged drought and the rain just before the harvest, caused considerable stress to the vines. Work in the vineyard such as thinning out the bunches was essential to achieve a harvest with grapes in perfect health. The grapes we vinified had quite a high sugar content and the stresses that they endured reduced the acidity in the berries and increased the pH. This vintage brings us complex, Mediterranean wines that are lively and dynamic.

Cold pressing of the whole bunches. After a static clarification, fermentation took place at controlled temperature between 18-20°C, partly in 10 hl oak barrels and partly in stainless steel.

This wine shows wisteria, cantaloupe, and marzipan, with a clear citrus note. Hydrocarbon hints pop up to follow on the nose. This wine is complex with a firm texture, minerality, yet a vibrant acidity. It opens up on the palate with peach, passion fruit, and papaya notes. The oak is well integrated; the finish is crisp and lingering.