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MY WINEHUNTER AWARD 2026 WINNER: GOLD 93 – 95.9
GRAPE VARIETY: Nerello Mascalese
VINEYARD AREA: 0.7 Hectares
PRODUCTION AREA: Contrada Vallone Rosso, Biancavilla (CT)
VINE DENSITY: 7500 vines per hectare
ALTITUDE: 870 meters a.s.l.
SOIL TYPE: Volcanic, rich in minerals and skeletal materials
YEAR PLANTED: 2019
TRAINING SYSTEM: vertical trellis
AVERAGE YEAR: 30 quintales per hectare
ADDED SULPHITES: No
TOTAL SULPHUR DIOXIDE: 47 mg/L
WINEMAKING: Harvested at balanced phenolic ripeness. Fermentation takes place in terracotta amphoras, with skin maceration lasting 10-15 days. During maceration, breakage of the cap by fulling to promote progressive extraction. Maolactic fermentation takes place entirely in terracotta amphoras.
AGEING: Total ageing of six months in terracotta amphoras.
PRODUCTION: 1,200 bottles
FIRST VINTAGE: 2026
ALCOHOL: 13.5% vol.
BOTTLE AGEING POTENTIAL: Over 10 years
TASTING NOTES: On the NOSE, it opens with bright and crunchy red fruit– french cherry and wild strawberry– supported by subtle notes of redcurrant. Delicate hints of Mediterranean herbs, dried thyme, and a light volcanic smokiness emerge, giving depth without heaviness. The absence of oak allows for a a clear and precise aromatic profile, driven by purity and energy.
On the PALATE, the wine is lively and dynamic, with a refreshing acidity and fine, elegant tannins. The terracotta amphora enhances micro-oxygenation, bringing balance and texture while preserving an impressive freshness. The fruit remains crisp and vibrant throughout, with a juicy, drinkable character.
A distinct volcanic minerality carries the finish, leaving a clean, savoury, and persistent aftertaste.
FOOD PAIRINGS: Pairs beautifully with mushroom risotto, eggplant-based dishes, and Mediterranean cuisine with herbs. Also ideal with grilled pork, poultry, charcuterie, and semi-aged cheeses. Its freshness makes it a great match for tuna or swordfish.
MY WINEHUNTER AWARD 2026 WINNER: GOLD 93 – 95.9
GRAPE VARIETY: Nerello Mascalese
VINEYARD AREA: 0.7 Hectares
PRODUCTION AREA: Contrada Vallone Rosso, Biancavilla (CT)
VINE DENSITY: 7500 vines per hectare
ALTITUDE: 870 meters a.s.l.
SOIL TYPE: Volcanic, rich in minerals and skeletal materials
YEAR PLANTED: 2019
TRAINING SYSTEM: vertical trellis
AVERAGE YEAR: 30 quintales per hectare
ADDED SULPHITES: No
TOTAL SULPHUR DIOXIDE: 47 mg/L
WINEMAKING: Harvested at balanced phenolic ripeness. Fermentation takes place in terracotta amphoras, with skin maceration lasting 10-15 days. During maceration, breakage of the cap by fulling to promote progressive extraction. Maolactic fermentation takes place entirely in terracotta amphoras.
AGEING: Total ageing of six months in terracotta amphoras.
PRODUCTION: 1,200 bottles
FIRST VINTAGE: 2026
ALCOHOL: 13.5% vol.
BOTTLE AGEING POTENTIAL: Over 10 years
TASTING NOTES: On the NOSE, it opens with bright and crunchy red fruit– french cherry and wild strawberry– supported by subtle notes of redcurrant. Delicate hints of Mediterranean herbs, dried thyme, and a light volcanic smokiness emerge, giving depth without heaviness. The absence of oak allows for a a clear and precise aromatic profile, driven by purity and energy.
On the PALATE, the wine is lively and dynamic, with a refreshing acidity and fine, elegant tannins. The terracotta amphora enhances micro-oxygenation, bringing balance and texture while preserving an impressive freshness. The fruit remains crisp and vibrant throughout, with a juicy, drinkable character.
A distinct volcanic minerality carries the finish, leaving a clean, savoury, and persistent aftertaste.
FOOD PAIRINGS: Pairs beautifully with mushroom risotto, eggplant-based dishes, and Mediterranean cuisine with herbs. Also ideal with grilled pork, poultry, charcuterie, and semi-aged cheeses. Its freshness makes it a great match for tuna or swordfish.