Rovittello is a historic Etna Rosso, first produced in 1990. Its grapes come from old vines of Nerello Mascalese and Nerello Cappuccio, trained as bushes on the volcanic soil of Rovittello on the Northern slope of Mount Etna at about 2,450 ft. The grapes are hand picked in mid to late October. Fermentation occurs in steel vats, with the aid of indigenous yeasts selected after a long, patient study. The wine is aged for a long time in large oak casks and in steel and possesses remarkable typicity, elegance and longevity.
