Grapes selected from vineyards located on the North, South-east and South-west slopes of Mount Etna. Nerello Mascalese (80-85%), Etna’s noble red grape variety, and Nerello Cappuccio (15-20%) grown on sandy, volcanic soils that are rich in minerals, with sub-acid reactions. Vines range in age from 10 to 60 years old. Vineyards vary in elevation from 450 m to 900 meters.  The two varieties are vinified separately. Fermentation takes place in stainless steel vats at a controlled temperature, with medium-length maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the cellar. Nerello Cappuccio matures only in stainless steel. About 80% of the Nerello Mascalese matures in stainless steel, while the remaining 20% matures in second-passage French oak barriques for 8-10 months. After bottling, the wine refines for 2-3 months.