Makes one Nerello Mascalese from a small vineyard in Contrada Santo Spirito, above the town of Passopisciaro, on the knuckle of an early Mongibello lava flow. Spatter ramparts and pyroclastic deposits from the post-Ellitico flank eruption created this hallowed ground. Etna Rosso assumes the winery name; hand harvested, fermented in temperature-controlled vats, raised in French oak tonneaux for sixteen months before bottling. Only enhancements are the young terrain, high elevation, and deflected light. Wine to try: Stagnitta Etna Rosso.