Fumu Vino Rosso Etna DOC 2021 - Barone Montalto

Fumu Vino Rosso Etna DOC is mainly produced with two highly prized native Sicilian vines: Nerello Mascalese and Nerello Cappuccio.

Nerello Mascalese is considered one of the most noble vines in Sicily, Nerello Mascalese is known for its ability to best express the characteristics of the volcanic territory. Its grapes give wines with a bright ruby ​​color, with elegant tannins and a lively acidity. The aromas range from notes of fresh red fruit, such as cherry and raspberry, to delicate floral and spicy nuances.

Nerello Cappuccio is softer and less tannic than Nerello Mascalese, Nerello Cappuccio brings roundness and pleasantness to the blend. Its grapes add a touch of sweet spices and a more velvety texture to the final wine.

Fumu Vino Rosso Etna DOC is a wine with an intense ruby ​​red color, with reflections that recall the brightness of Sicilian evenings.

On the nose it opens with a rich and complex bouquet, where notes of berries, ripe cherries and raspberries prevail. To these are added pleasant hints of spices, such as black pepper and nutmeg, accompanied by delicate mineral and slightly smoky nuances, which recall the volcanic origin of the soil.

On the palate, the wine is harmonious and enveloping, with fine and well-integrated tannins. The freshness of the wine, combined with its elegant structure, makes it perfectly balanced. The finish is long and persistent, with a pleasant aftertaste of red fruit and spices.

Fumu Vino Rosso Etna DOC is an extremely versatile wine in the kitchen, perfect for accompanying a wide range of traditional Sicilian and Italian dishes.

TECHNICAL DATA SHEET

GRAPE VARIETY: Nerello Mascalese and Nerello Cappuccio

AREA OF ORIGIN ETNA, northern slope in the municipality of Castiglione di Sicilia.

HARVEST: The grapes are harvested by hand in the first half of October.

FERMENTATION: The grapes are harvested manually in small crates and quickly taken to the cellar and selected manually on a conveyor belt, to be softly pressed. The must obtained is cold clarified and left to ferment at a temperature of 15-16°C. Once fermentation is complete, the wine obtained rests on the fine lees for about three months. It then ages for 3 to 6 months in steel and cement tanks before bottling.

PAIRINGS A wine with excellent structure, harmony and persistence, it is ideal to accompany appetizers of cured meats and cheeses, first courses with ragù, tasty meats. Serving temperature 16-18°C.

ALCOHOL CONTENT: 13.5%