Cendre

Made from Grecanico Dorato from grapes at 1,000m altitude on Etna's northern slopes. The name Cendre (ash in French) comes from a deposit of volcanic ashes that appears at the bottom of some bottles. Slow direct press and then fermented and aged in chestnut demi-muids for one year. Inspired by Pierre Frick in Alsace, the couple has opted for crown caps on their bottles. Captivating on the nose and palate with a melange of fruit such as nectarine and melon with hints of ginger and honey. Dry finish and the right amount of bitterness.