Nerello Mascalese from fifty-year-old vines planted over volcanic sand and basalt in Milo. The grapes were picked at the end of September and macerated for twenty-four hours before being pressed in a 300-litre stainless steel tank. Bottled after eight months, the resulting wine is a deep rosé, with notes of ripe watermelon and dark cherries. The palate displays a soft acidity and mineral tension typical of wines from the volcano.