The vineyards of Nerello for our Polpo Rosso are in Sambuca di Sicilia (Western Sicily).
Growing method of vineyard is what we call vertical trellis.
In general, Nerello cultivated on Mt Etna has more minerality and acidity than other Nerellos in Sicily.
Grapes were hand-picked, macerated for around 6-8 days at cold temperature, destemmed and left to ferment with skins in stainless steel vats for 5-6 days at a temperature of 25-25°C (75-77°F). Then the liquid part is drained from the bottom of the vat and the remaining skins are soft pressed.
The soil composed of sand, clay and lime is a medium-mixture soil. The soils with a more balanced texture are the so-called frank ones or medium mixture, i.e. containing a percentage of sand (such as to allow a good water circulation, a sufficient oxygenation and an easy penetration of the roots), a percentage of clay and a percentage of lime.