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Amaro dell’Etna has its roots on the slopes of Mount Etna in Sicily where more than twenty-six herbs and aromatic plants grow
from maguey cooked in underground pit ovens and distilled in copper stills
The fruit undergoes native-yeast fermentation and is aged in 30–40% new oak to preserve purity and structure
mellow and full bodied with rich flavors of fruits and spice
mineral Riesling
Domaine Marquis d'Angerville, Volnay 1er Cru Clos des Ducs, 2007 so040926 grosse pierre Amaro dell’Etna has its roots
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