Wine 100% foot plunged daily for 8 days before pressing.
No SO2 added to grapes or finished wine.
The grapes for “Jeudi 15” come from a beautiful, two hectare property, located in the contrada Monte LaGuardia, at 800 metres altitude, on the northern slopes of Mt Etna.
80 year alberello (bush) vines of Nerello Mascalese were hand harvested around the 15th October, along with a small percentage (less than 5%) of Nerello Cappuccio and Alicante (Grenache). 70% of the grapes were de-stemmed by hand into an open, old oak fermenter (30hL). The rest of the grapes were added as whole bunches. Fermentation was conducted by indigenous yeasts. The fermenting must was in contact with the skins for 10 days during which time it was foot trodden several times. The fermenting must was then transferred to a stainless steel and the pressings added. Malolactic fermentation occurred spontaneously. The wine was left on fine lees for 9 months prior to bottling without fining or filtration.