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Production area: C.da Santo Spirito, Passopisciaro, Mount Etna. Exposition: north. Soil: volcanic sand and rocks. Harvest: manual, last week of September. Vinification: soft pressing and fermentation in stainless steels tanks with indigenous yeasts. Ageing: 10 months in stainless steel tanks in contact with the fine lees and 8 months in the bottle. Tasting notes: Straw yellow colour, with a complex bouquet of white flowers and citrus fruits with aromatic herbs and petrol hints. It is fresh and persistent on the palate with a sapid finish.