Tasting: Dry, fresh, bubbly and good intensity. Aftertaste is long and fresh with hint of red berries. Can be consumed directly. Bubbles constantly, even after a while.
Technical: Grapes harvested when ready. By harvest of the grapes, the temperature lowered to 7 °C to avoid natural fermentation. Fermentation made without skins with thermal conditioning. Production made in traditional method and the brut lies in the bottle for 24 months, “sur lie”, which is the most ancient way to produce brut. This brut is special as it is produced as “Dosaggio Zero” (or Pas Dose’) which means no syrup/ sugar is added during the production which is common with champagne and brut in general.
Winery: Wineyard is located 730/ 750 m.a.s.l. on the north side of Etna volcano. Grapes grow on volcanic soil rich of minerals, built on terraces where the wind passes the vines naturally. In this area day and night temperatures vary greatly. Vinery was bought 2001 and remade by the family with new vines, built terraces and reworked soil. First harvest was 2007. The vineyard is in an organic process.
Additional Information: Saxanigra is the old name of the yard, in Sicilian “Sassi Neri” which means black rocks.