Le Sabbie dell'Etna Rosso 2019

it is a classical wine that fully expresses its extraordinary terroir, namely that of Mount Etna, Europe’s largest active volcano; the unique sharpness and overwhelming and austere character are blended with the enjoyable exquisiteness.

Climate It is said that the climate here is not Sicilian, Continental or Mediterranean, but “ETNEO” We can say that Etna has “three kind of climate”: Mountain – Alpine Xeric – Mediterranean Variations of the previous points The “prominence” of Etna ensures that different microclimates are created depending on the slope being analyzed on the basis of the following macro variables: Orientation (Ex. North – Ex. Nebrodi) Influence of the sea (NE-E slopes) Altimetry Zone (Known localized effects: Eg frost in the Pietramarina – Castiglione area)

Type of soils around volcanic slopes The wine-growing area of The Etna volcano develops in correspondence with the foothills on a large volcanic layer of a basaltic nature to which is added a frequent eruptive activity both from the summit vents and from the lateral vents. The original morphologies of the lava flows have been modified by intense pedogenetic processes that have produced thick layers of soil (eg climate). The intense and millenary anthropic activity, of an agricultural nature, has remodeled the slopes with terracing and important movements of land. Thanks to its geomorphological, orographic and topographical characteristics, Etna has different microclimates that differ substantially according to the area and altitude.

Precision viticulture = Environmental sustainability Precision viticulture and its positive impacts on the environment start from the beginning, from the birth of the vineyard and are perpetuated throughout its life cycle. The careful choice of the sites and varieties to be planted, evaluating, for example, the susceptibility of the variety to attacks of powdery mildew, to be cultivated in soils with reduced fertility and poor conditions of relative humidity has determined the reduction of the vigor of the plants; the reduction of the persistence times of water in the bunches, and ultimately the quality of treatments to be applied.

Traditional red vinification with maturation around 6 months in steel tanks

6 months in steel tanks and some months in the bottle