Technical sheet

  • Appellation: Etna Rosato Doc
  • Grape variety: Nerello Mascalese 100%
  • Type of soil: volcanic sands with a good presence of red pumice
  • Altitude: 640 metres above sea level
  • Year of planting: 2016
  • Production area: North-eastern slope, municipality of Castiglione di Sicilia in contrada Palmellata
  • Training system: spalier trained with spurred cordon pruning
  • Planting density: 5,600 per hectare
  • Yield per hectare: 60 quintals
  • Harvest period: mid-October
  • Crushing: hand harvested grapes put in small crates in the early morning, then destemmed and pressed softly
  • Maceration: cold soak inside the press, for about 2 hours
  • Alcoholic fermentation: about 20 days at 15°C in stainless steel tanks
  • Maturation: 10 months in stainless steel tanks on its lees, 20% of the wine matures in French oak tonneau barrels of 600 l. capacity
  • Ageing in bottle: 12 months at a steady temperature (18°C).

Organoleptic characteristics

  • Colour: onion skin pink with coppery reflections
  • Aroma: elegant notes of small red fruits and raspberries, alternated with a citrus scent that recalls “tarocco” variety of blood orange, are followed by typical aromas of the Mediterranean scrubs, such as myrtle and juniper, accompanied on the finish by light toasted hints that resemble hazelnut.
  • Taste: the juicy and fresh palate evolves into a long and pleasantly smooth sip, which delights the mouth with a mineral and dry feel combined with delicate toasted notes on the finish.