Etna Rosso Doc produced in Passopisciaro in the district from which it takes its name, which sees 20 hectares of vineyards on five different types of volcanic soils.
From grapes of Nerello Mascalese in purity, on the nose hints of small red fruits and balsamic Mediterranean herbs. On the palate it is balanced and full-bodied, with a dense tannic texture and a long citrus finish. To be paired with fresh and aged cheeses or with second courses from the earth.
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Made from 100% Nerello Mascalese grapes from the Passopisciaro area, in the Alcantara valley on the north-east side of Etna.
20 hectares of vineyards on five different types of volcanic soils, between 600 and 700 meters above sea level. A natural amphitheater exposed to the cold and dry winds that blow from the north. Perfect place, capable of offering perfect ripeness in difficult years and of preserving nervousness and acceleration in hot years.
Fermentation in open wooden vats involves a long maceration on the skins, followed by a maturation of 18 months in large oak vats. A great red from Etna, which carries the essence of the volcano in the glass.
With a light ruby red color with transparency, on the nose hints of small red fruits and balsamic aromatic Mediterranean herbs. On the palate it is balanced and full-bodied, with a dense tannic texture and a long citrus finish. A good mineral component, supported by a well-balanced acidity.
To be paired with fresh and aged cheeses or with second courses from the earth
Denomination: Etna Rosso D.O.C.
Alcoholic content: 14.5%
Grapes origin: from Contrada Arcurìa, north east side of Etna, Passopisciaro - Castiglione di Sicilia in the Province of Catania
Altitude: between 600 and 700 meters above sea level
Vines density per hectare: between 6,000 and 10,000
Soil type: brown, of volcanic origin rich in skeleton, between sandy frank to sandy frank, with neutral ph, non-calcareous, from rich to very rich in iron and high in nitrogen
Harvest date: last week of October
Yield per hectare: 28/30 quintals (three / four bunches per plant)
Fermentation: traditional in red without the use of selected yeasts, without temperature control in truncated conical oak vats, long macerations in contact with the skins
Aging: 18 months in large oak vats with spontaneous malolactic fermentation
Refinement in the bottle: for at least 6 months
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