40% fermented in the estate’s 300 years old traditional Etnean wine building, called Palmento. 60% of the grapes are de-stemmed. The grapes were macerated for 4-5 days, being foot trodden or plunged several times. The fermenting must was then pressed and continued fermenting in 20 hL used oak barrels to dryness. The rest of the blend are a series of small, old bush vine vineyards. Fermented over indigenous yeasts in mastellone (food grade plastic 10 hl tubs) and in open 30 hl wooden fermenter for 1 to 3 weeks with daily punch-downs. Whole cluster part is pressed then fermented into used 11 hl chestnut barrels and a used 16 hl French oak cask. Complete spontaneous malolactic conversion.