The Etna Rosso Vulkà of Nicosia was born in vineyards located on the western side of the largest volcano in Europe.
It is mainly produced with Nerello Mascalese grapes and with Nerello Cappuccio grapes, harvested and selected by hand between the second and third week of October. After a 10-day maceration in contact with the skins, the must ferments for 3 weeks at controlled temperature. After a short passage in steel and in tonneaux, the wine ages for 5-6 months in bottle before being placed on the market.
It has a lively ruby red color. The nose opens with an intense and complex bouquet of red fruit and spices. On the palate it is mineral and balanced, with soft tannins that make this wine round and well structured.