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The 140yo ungrafted vines are scattered among the nerellos and some of them are so ancient that the varieties are unknown. The whole bunches are slowly pressed in two 500ltr barrels for fermentation and ageing – one French and one made by a local tonnelier from the farm's 100yo chestnut trees. Bottled in June the following year, no SO2 was added at all. Another great volcanic wine made on Etna, So much aromatics paired with saltyness and vibrancy. Yes please!