Ypsilon IGP

The main grape varieties in this wine are Corinto Nero (approximately 60%), Alicante (approximately 20%), and Nero d’Avola (approximately 20%). Unlike most red wines that are clarified and filtered, this wine employs a ‘zero filtration, zero clarification’ process, aimed at showcasing the original flavors of the grapes and volcanic soil. The grapes are grown in volcanic sandy soils at an altitude of about 300–400 meters in the Aeolian Islands of Sicily (Lipari, Salina), which have excellent drainage and are rich in minerals. They are influenced year-round by the warm Mediterranean winds and sea breezes, resulting in a significant day-night temperature difference that helps the thick fruit accumulate rich sugars and retain vibrant acidity. Hand harvesting takes place in mid-September mornings to ensure consistent ripeness and optimal flavors. During vinification, whole grape clusters are gently crushed after a low-temperature resting period, followed by controlled fermentation for about 18–20 days (20–24 °C) to extract elegant fruit aromas and structured tannins; after fermentation, the wine is aged in stainless steel tanks for about 6 months, and then bottle-aged for another 3 months to further integrate and smooth the flavors. Alcohol content is 13% vol.