100% Nerello Mascalese from 70-110 year old vines in the most prestigious area of the Etna DOC. The Ciauria has been fermented in stainless steel and has also undergone malolactic fermentation. It has spent six months in French oak and had at least six months of ageing in the bottle before its release. The combination of the altitude, 2,000 feet above sea level, and the rich, mineral soil, give the wine extraordinary aromatic profile. The fruit is fresh and energetic, whilst the six months spent in second-fill oak barrels adds a little texture and spice.