85% Nerello Mascalese/15% other. Acosta organically 3.5 hectares on the north face or versante nord of Mt. Etna. The parcels are scattered amongst 6 different contrade or districts (currently Pietramarina, Allegracore, Sciaranuova, Friera, Santo Spirito and Marchesa).  For Versante Nord Rosso, the mainstay of Acosta reds, the fruit comes potentially from all of these parcels. Averaging over 50 years old, the vines are in alberello, either as individual bushes or on wires depending on the parcel; the varieties are interplanted and include a preponderance of Nerello Mascalese and Nerello Cappuccio, as well as smatterings of Alicante, Garnacha and other reds (plus many white varieties). The soils are sandy volcanic ash and the elevation ranges from 550 to 850 meters. 

The bunches are hand-harvested, vinified as a mix of whole clusters and destemmed berries, co-fermented spontaneously with native yeasts and without sulfur or temperature control in concrete tank. Maceration normally lasts around 15 days and aging around 16 months in concrete. The challenging nature of the 2023 vintage (in which Acosta lost 70% of their red fruit and ultimately decided to produce only this red) led to a couple of changes. The 2023 was macerated for only a week and aged 18 months in large, neutral oak tanks. It was bottled as usual without fining or filtration and with a tiny amount of sulfur.