Etna Rosso Doc from grapes from the fertile volcanic territory of Passopisciaro, a hamlet of Castiglione di Sicilia on the north-east side of Etna.
From 100% Nerello Mascalese grapes, pleasant floral scents on the nose, aromas of small red fruits and notes of officinal herbs. On the palate it is balanced and harmonious, with delicate tannins and persistent mineral scents. To be combined with first courses with meat sauce or stewed white meats, fresh and blue cheeses.
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The reds of Etna are among the most interesting and appreciated Sicilian wines also at an international level.
After fermentation, Etna Rosso di Graci ages for 18 months in concrete tanks and completes the refinement in the bottle for 2 months before being put on sale. It retains all the fruity fragrance of Nerello Mascalese and the mineral and acid verve typical of the volcanic terroir.
Made from 100% Nerello Mascalese grapes from the territory of Passopisciaro, in the Alcantara valley on the north-east side of Etna, an area of millenary winemaking tradition.
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.
With a brilliant ruby red color, the nose expresses floral aromas, aromas of small red fruits and notes of medicinal herbs. On the palate it is harmonious, balanced, with pleasantly fruity aromas, delicate tannins, lively freshness and mineral hints.
To be combined with first courses with meat sauce or stewed white meats, fresh and blue cheeses.
Denomination: Etna Rosso D.O.C.
Alcoholic content: 14%
Grapes origin: North East side of Etna, Passopisciaro, Castiglione di Sicilia (Catania)
Altitude: between 600 and 700 meters above sea level
Vines density per hectare: between 6000 and 10000
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
Treatments: sulfur and copper
Harvest date: from the second half of October
Yield per hectare: 35/40 quintals
Fermentation: traditional in red without the use of selected yeasts in concrete tanks, maceration in contact with the skins for about 30 days
Aging: 18 months in concrete tanks with spontaneous malolactic fermentation
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