Variety: 100% Nerello Mascalese

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested before full maturation to maintain an excellent acid balance. Then they are gently pressed to avoid the extraction of color from the skins. The must obtained ferments in steel at a controlled temperature (16 ºC).
The second fermentation takes place from the beginning of the spring after the harvest. After the second fermentation in bottle the wine ages on the lees for a minimum of 48 months.
The sparkling wine is not dosed.

Winemaker: Vito Giovinco

L'articolo Giovinco<br>
Traditional Method<br>
<small>Nerello Mascalese IGT<br>
Extra Brut<br>
“Affinamento Esteso”</small> proviene da Giovinco Wines.

Variety: 95% Nerello Mascalese – 5% Nerello Cappuccio

Soil: Sand and volcanic rock

Training System: Espalier and bush trained

Vinification and aging: Alcoholic fermentation takes place in temperature-controlled steel tanks (22-25 °C) for about 7 days, during this process about 4 pumping per day until degradation of all sugars.
After that the wine remains in contact with the skins for another week. Then the wine is poured into steel tanks and is ready for malolactic fermentation.
After the malolactic the wine is poured into oak barrels where it matures for about 12 months.
Next aging in bottle.

Winemaker: Vito Giovinco

L'articolo Etna Rosso DOC<br>
<small>Tre Versanti</small> proviene da Giovinco Wines.

Variety: 100% Nerello Mascalese

Soil: Sand and volcanic rock

Training System: Espalier and bush trained

Vinification: The harvest is done manually in small boxes.
Then the grapes are cooled to 8 °C before soft pressing, and left to macerate in the press for about 5-6 hours.
Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature (12 °C) for about 14-16 days.

Winemaker: Vito Giovinco

L'articolo Etna Rosato DOC<br>
<small>Tre Versanti</small> proviene da Giovinco Wines.

Variety: 100% Nerello Mascalese

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The harvest is done manually.
The grapes are then cooled to 8 °C before being gently pressed.
The colour is obtained by a short maceration inside the press for about 4 hours at low temperature.
Alcoholic fermentation is carried out in stainless steel tanks at a controlled temperature (12°C) for about 14 days.

Winemaker: Vito Giovinco

L'articolo Alma<br>
Rosato<br>
<small>Terre Siciliane IGT</small> proviene da Giovinco Wines.

Variety: 100% Nerello Mascalese

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested before full maturation to maintain an excellent acid balance, essential for sparkling wines. Then the juice remains in contact with the skins, for a very short time, to extract a slight pinkish color; finally a soft pressing takes place.
The must obtained ferments in steel at a controlled temperature (16 ºC). The second fermentation takes place from the beginning of the spring after the harvest. After the second fermentation in bottle the wine ages on the lees for a minimum of 24 months.
The sparkling wine is not dosed.

Winemaker: Vito Giovinco

L'articolo Giovinco<br>
Traditional Method<br>
<small>Nerello Mascalese IGT<br>
Extra Brut Rosé</small> proviene da Giovinco Wines.

Variety: 100% Nerello Mascalese

Soil: Medium mixture

Training System: Espalier

Vinification and aging: The grapes are harvested before full maturation to maintain an excellent acid balance. Then they are gently pressed to avoid the extraction of color from the skins. The must obtained ferments in steel at a controlled temperature (16 ºC).
The second fermentation takes place from the beginning of the spring after the harvest. After the second fermentation in bottle the wine ages on the lees for a minimum of 24 months.
The sparkling wine is not dosed.

Winemaker: Vito Giovinco

L'articolo Giovinco<br>
Traditional Method<br>
<small>Nerello Mascalese IGT<br>
Extra Brut</small> proviene da Giovinco Wines.