Etna Rosso

“One of the most consistent and affordable reds coming out of Italy.”–Eric Guido, Vinous

• 95% Nerello mascalese, 5% Nerello cappuccio
• Volcanic soil
• Northern slope of Mount Etna, from 600 up to 900 meters above sea level
• 5 to 50-year-old vines
• Temperature controlled fermentation (25-28° C) with spontaneous malolactic fermentation
• Aged in large French oak barrels (10-30 hl) for 16 months of wood aging, plus one month in steel
• Bottled unfiltered
• Annual production on average 11,000 cases

Resources