Grapes here are pulled from a jigsaw puzzle of small parcels on the north slope ('Versante Nord”) at elevations ranging from 1,800-3,000 feet. Derived mostly of Nerello Mascalese with a smaller percentage of other ancient local grapes, this mineral blast of old-vine fruit, combined with elevage in cement and a degree of whole-cluster inclusion results in a brilliant recipe for an Etna red that deftly balances power with perfume and refinement. A seductive current of Morello cherries, charred violets, roasted plums, licorice, wild mountain herbs, black raspberry and crushed black rock.