Manciaciumi Malpelo is a red natural wine made from Nerello Mascalese, Nerello Cappuccio, and Alicante. The grapes are from a 60-year-old vineyard on the Mount Etna southern slope, at around 1000m altitude, and they undergo maceration on the skins for three days. The wine is then racked into a stainless steel tank, where it stays until spring.
