Producer
Professore Antonio Bevilacqua is an engineer by profession, and has a very successful business based in Palermo and Milan that ensures he travels the world. He is very proud of his Sicilian origins, so in 2007 he decided to start buying land in Etna with a view to producing the best wines possible. Today he has 35 hectares of vineyard plus 20 that he rents and manages, on the slopes of Etna. Warm days and cool nights, combined with volcanic low vigour soil, ensures wines of great intensity from low yielding vines.
Vineyards
The vineyards are located in the municipality of Randazzo at 650 metres above sea level, on the northern slopes of Etna. The soil is volcanic and the climate is cool, with a notable diurnal temperature range and good ventilation. The vines are grown on ‘terrazze’, or terraces, are free standing and trained using vertical shoot positioning.
Vinification
The grapes were hand harvested. Before fermentation, grapes underwent a temperature-controlled maceration on the skins for 20-25 days. Malolactic fermentation took place in oak. The wine was aged for six months in oak and then a further 24 months in bottle before release.