Classification : Controlled Designation of Origin Etna Rosso.
 Production Area : Solicchiata, Castiglione di Sicilia.
 Grape varieties : Nerello Mascalese and Nerello Cappuccio.
 Alcohol : 13.5% vol.
 Altitude : 650/700 m above sea level
 Soil : sandy loam with presence of skeleton.
 Training system : Etna sapling and counter-espalier set up as spurred cordon.
 Harvest : manual, around mid-October, depending on the seasonal trend.
 Vinification : fermentation and maceration at controlled temperatures in truncated cone-shaped steel vats with a punch-down system.
 Aging : at least 12 months in 700- and 500-liter French oak tonneaux; then in steel tanks and in bottle for at least 12 months.
 View : Ruby red.
 Nose : ripe red fruits such as cherries, morello cherries, plums and blackberries; spicy hints of cocoa.
 Taste : mineral hints; soft and enveloping tannins.