Etna Rosso
Successive fining in barrels of 2,000 liters.
Maceration at 28°C for 15 days, malolactic fermentation in stainless steel.
Red
Blackberry, Black Currant, Black Pepper, Dried Herbs
Spicy pepper aromas with black currant and hints of mountain herbs.
Vibrant and intense with well-integrated tannins.