There’s nothing like an Etna Rosso to get the the culinary juices flowing. There is something so exotic about a wine grown at altitude, in volcanic soils, on the Mediterranean’s largest island of Sicily. Made from local varieties nerello mascalese and nerello cappuccio, it’s a perfectly ripe, medium-bodied red that is just asking to be served with food. James Suckling called it “fresh and agile at the same time”. If you’ve never tried a red from Mount Etna before, this may be the one, paired with your first attempt at a Sicilian dish and an adventurous spirit.
“This delightful Etna red not only delivers loads of ripe flavors, but manages to be fresh and agile at the same time. Think granite, roasted chestnuts, scorched earth, dried strawberries and glazed red cherries. Full-bodied and quite structured with polished yet persistent tannins and grainy texture. Drink now.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 80% Nerello Mascalese 20% Nerello Cappuccio.
- Serving Temp.
From the producer
Ruby red color of medium intensity. Spicy nose with hints of fresh wild herbs, rose and volcanic ash. On the palate, juicy, balanced and elegant, with a savory finish.
Grapes: Nerello Mascalese 80% Nerello Cappuccio 20% from 5 to 30 years of age. Elevation: 680-750 mt. s.l.m.Data Sheet | Etna Doc Rosso Wine. Mofete Rosso 2016 - 750ml Kind of Soil: Black, brownish volcanic sands 60-70%, Volcanic rocks. Training system: Bush-training with chestnut posts.5 – 30 years old vines. Plantation density: On average 8000 vines/Ha. Average yield: 1 kg/vines; 55 Hl / Ha. Harvest: Manual, second decade of October.
Fermentation in stainless steel tanks. About ten days of maceration on skins, with daily pump-overs during the first week. Malolactic fermentation is done in stainless steel tanks.