2020 Masseria del Pino 'I Nove Fratelli' Etna Rosso Sicily, Italy Daniel Bouland The grapes are direct pressed

The grapes are direct pressed then fermented and aged for one year in large qveri anforas that are buried in the ground

Maceration on the Sauvignon Blanc and Zweigelt skins for fourteen days

and Vin Jaune casks as Michel believes what was in the barrel previously represents up to 90% of the final quality of the whisky

layered composition of the soils (volcanic ash and sand

2020 Masseria del Pino 'I Nove Fratelli' Etna Rosso Sicily, Italy Daniel Bouland The grapes are direct pressed90% Nerello Mascalese, 10% Nerello Cappuccio 120 year old vines Grapes crushed by foot, fed into tank by gravity Tanks for fermentation are made from volcanic rocks covered in cement Fermentation with indigenous yeasts lasts 20 days Regular punchdowns at beginning of fermentation, punchdowns end when fermentation is fully going Wine is aged in 500L, old, oak barrels for 15 months