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Stocks are very limited.

Nerello Mascalese. The vines are 90 years old (pre-phylloxera), and cultivated organically, trained in the alberello method, on the slopes of the volcanic Mount Etna. Manual picking of the grapes, soft pressing. Maceration on the skins for 18 days in concrete vats. 14 months in French oak tonneaux. Natural malolactic fermentation.

At the heart of Pietradolce's philosophy is their love and respect for their land. Combining rich ancestral traditions with modern techniques, they produce wines that embody that respect. Even the winery buildings themselves are a testament to this, built into the land in a "Hypogean" style, so that they flow into the terrain rather than just sit upon it.

James Suckling (Nov 2020), (93): "A medium-bodied red with complex aromas and flavours of dried cranberries, sour cherries, citrus zest, smoke and dried leaves. Smoky. Focused with sleek tannins and bright acidity. Drink or hold. Better in a year or two."