Due Lune Nerello Mascalese – Cantina Cellaro

When the bunches of grapes reach maturity, the shoots are cut off 10 cm before the bunch itself and the natural drying process begins, thanks to the warm Sicilian sun and the Sirocco wind from Africa. When a weight reduction of 15-20% has been achieved, the grapes are harvested, pressed and fermentation begins in contact with the skins. After a very long maceration, the wine is racked into barriques where it rests for about 6 months.