GIOVI

The Work of a True Artist

Beyond the passion for making his distilled spirits, Giovanni La Fauci has the same intense passion for wine. His wine cellar, which is located in Randazzo on Mount Etna uses only the finest quality local varieties: Nerello Mascalese and Nerello Cappuccio.
The vines are cultivated naturally and sustainably without any use of chemicals. The grape must is only fermented with native yeasts. The wine is then aged in botti from 220 to 500 liters for a minimum of two years and no stainless steel is ever used. The botti are stored in a natural underground cavern that maintains a temperature between 46 to 52°F all year. Racking takes place respecting the lunar phase and only a limited amount of metabisulfite is used upon bottling.

ETNA BIANCO

Appellation: Etna Bianco DOP


Type: White, dry

Grape varieties: 85% Carricante, 15% Grecanico


Region: Sicilia

Production area: Randazzo (on the northeast slope of Mt. Etna)

Vineyard exposition and altitude: East, 700 meters (1,970 feet)

Vineyard soil type: Sandy, black and dark-brown, of volcanic origin, rich in iron and nitrogen 

Time and method of harvest: Mid November, manual 

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AKRATON  (ETNA ROSSO)

Appellation:          Etna Rosso DOC


Type:                         Red, dry


Grape variety:      Nerello Mascalese / Nerello Cappuccio


Region:                    Sicilia

Production Area: Randazzo, Province of Catania.


Altitude: between 600 and 700 meters asl, northern exposure


Production: 3,800kg p/Ha


Age of vines: 40 years


Soil Type: volcanic, well-drained – mostly very rich in iron and nitrogen.


Harvest: beginning of November

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PIRAO (ETNA ROSSO)

Appellation: Rosso Sicilia


Type: Red, dry


Grape variety: 100% Nerello Mascalese


Region: Sicilia

VIneyard and Production


Area: Pirao vineyard, Randazzo, Province of Catania.


Altitude: 900 meters asl, northern exposure


Production: 3,800kg p/Ha


Age of vines: 80 years


Soil Type: volcanic, well-drained – mostly very rich in iron and nitrogen.


Harvest: by hand, mid-November

Fermentation: 15-day maceration period


Maturation: aged in tonneau for 12 months

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