Name
Etna D.O.C. Red
Grapes
Nerello Mascalese (c.80-85%) and Nerello Cappuccio
(c.15-20%)
Production area
Vineyards on the north, south-east and south-west slopes of Etna.
Altitude
From 450 to 900 m above sea level.
Climate
Mountain climate and high hills, humid and rainy in the
colder season, with high ventilation, brightness and
significant temperature excursions.
Ground
Sandy, volcanic, rich in minerals, with a subacid reaction.
Planting density
From 6,000 to 8,000 vines per hectare.
Yield per hectare
7,000 – 8,000 kg/ha
Age of the vines and training system
From 10 to 60 years. Tree and espalier.
Vinification and Maturation
Grapes harvested by hand in October and destemmed. The two varieties
they are vinified separately. Fermentation in
temperature-controlled steel, with maceration of
medium duration, with native yeasts selected in the vineyard and
cellar to the company. Nerello Cappuccio ripens only in
steel. About 80% of Nerello Mascalese matures in
steel, approximately 20% in old oak barriques
French for 8-10 months.
Refinement
In bottle for approximately 3 months
Organoleptic characteristics
• Visual: pale ruby red
• Olfactory: ethereal, intense, with hints of red fruits
• Taste-olfactory: dry, mineral, aromas of red fruits,
pleasant acidity and flavor, persistent, harmonious
Alcohol content
13 - 14% VOL.
Service temperature
18 - 19°C
Gastronomic pairings
A versatile wine that can be paired with red meats and
cheeses but also fish or meat dishes
white. Excellent for serving by the glass.