Technical sheet

  • Appellation: Etna Rosso DOC
  • Grape variety: Nerello Mascalese and a small percentage of other varieties, mainly Nerello Cappuccio and Alicante
  • Type of soil: volcanic sands
  • Altitude: 660 metres above sea level
  • Year of planting: around 1950
  • Production area: north-eastern slope, municipality of Linguaglossa, in contradaSciaramanica
  • Training system: Etnean “alberello” (single sapling)
  • Planting density: 8,000 per hectare
  • Yield per hectare: 45 quintals
  • Harvest period: mid-October
  • Crushing: hand harvested grapes put in small crates in the early morning, then destemmed and crushed gently
  • Alcoholic fermentation: about 10 days in small vessels, with cap rupture by punching down
  • Maturation: 14 months in French oak tonneau barrels with 500 and 700 litre capacity
  • Bottle ageing: at least 6 months at steady temperature (18°C)

Organoleptic features

  • Colour: lively and bright ruby red
  • On the nose: notes of blueberry and blackberry are disguised among floral and spicy aromas, creating a rich and elegant texture. An intriguing “pot-pourri” with scents of violet, pine resin, cardamom and sandalwood.
  • On the palate: the pronounced, yet well balanced tannin complements an energetic sip, coupled with a savoury finish that dries off the palate, leaving a pleasant mouthfeel resembling the taste of caper and anchovy.