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Produced exclusively from 80-100 year old pre-phyloxxera Nerello Mascalese vines, grown in the area traditionally called "Barbagalli", at an altitude of 900 meters on the northern slope of Etna.
In the glass this wine has an intense ruby color, the bouquet is instead very intense, complex and articulated with notes of myrtle and red fruits.
Furthermore, it is perfect to combine with meats such as pork, or with cheeses, even better if aged.
Vintage: 2016
Etna Rosso "Barbagalli" is an excellent Nerello Mascalese, which is born near Etna, which thanks to its microclimate, dry in summer and covered with snow in winter, helps to give this wine a fresh profile, but at the same time deep and very intense.
"Barbagalli" comes from old vines, about 80, or even 100 years of age, in pre-phyloxxera saplings.
It is harvested towards the end of October and the grapes are harvested manually and softly pressed,
After that, it is left to age for 20 months in French oak tonneaux.
This "Barbagalli" is one of the most classic expressions in the Cantina Pietradolce style, a cellar that has the philosophy of interpreting its wonderful territory in the most sincere way possible, to enhance its peculiarities and its immense beauties even more markedly.
In the glass this wine has an intense ruby color, the bouquet is instead very intense, complex and articulated with notes of myrtle and red fruits.
Furthermore, it is perfect to combine with meats such as pork, or with cheeses, even better if aged.
DATA SHEET
Color: Ruby red
Perfume: Rich bouquet that smells of red fruits, spices and mineral notes
Taste: Elegant and characteristic, it stands out for its minerality, its freshness and the intensity of the flavor supported by the tannins.
Classification: Denomination of Controlled Origin
Production area: Contrada Rampante, "Barbagalli" area, north side of Etna
Grape variety: Nerello Mascalese
Soil: Sandy loam
Training system: 80-90 years old pre-phylloxera sapling
Harvest: Third ten days of October
Vinification: Manual harvesting of the grapes, soft pressing. Maceration in contact with the skins for 18 days
Refinement: 20 months in French oak tonneaux. Natural malolactic fermentation.