A rich and fragrant wine of pure Nerello Mascalese


A classic, traditional Nerello Mascalese with tannins and sweetness of ripe fruit. My vision of a traditional, balanced and rich Northern Valley Etna wine.

Growing Conditions

The real winter came only end of January but with good snow; the pruning was finished late as we had to do some corrective pruning in a new vineyard which took more time than planned. The rest of the season was relatively balanced and we slide into the harvest pretty smoothly with stress for some of the workers to get COVID and send the whole team in quarantine… it was very stressful to keep everybody safe and sound but we managed with lots of precautions. Harvest went pretty easy as the nice weather was continuing until late autumn. A nice compensation to the COVID stress!

The reds have a nice balance and I like the structure of the wines as tannins are present and all fits nicely. Magma was picked in perfect zodiac and I was really happy.

- Vineyards: Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, Rampante sottana, Crasà, Piano dei Daini

- Exposure: North, North-East

- Average age of vines: 50+ years


- Vinification: Destemming and light crushing of the grapes

- Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 50 days

- Filtering: Before bottling with PP cartridges of 5 micron

- Sulphur: values can vary from 15 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine.


In neutral epoxy tanks from 2500 liters to 7000 liters for about 12 months