The famous native Nerello Mascalese and Nerello Cappuccio grapes grown on high-elevation Eastern and Northeastern slopes of Mount Etna produce a rich and complex wine with a great minerality and flavoursome aromas such as red berries, herbs and liquorice. On the palate this volcanic wine is well-balanced, with a juicy taste, refined tannins and a long finish of red fruit.
Etna DOC Rosso
The myth of Enceladus
The Giant in the heart of the Island
Legend has it that the giant Enceladus was submerged beneath Sicily by the goddess Athena, defeated in the epic battle of Tauromachy. His voice still cries out, indomitable, when the great volcano Etna erupts.
The entire island shakes, like an earthquake, when the giant stirs.
Deep within the Earth, in Sicily, there are cosmic powers.
Our Nerello Mascalese and Nerello Cappuccio vines, which grow on the northeastern slopes, sink deep into the land of myth to give us Etna Rosso Terre dei Miti, an extraordinary wine we dedicate to Enceladus, a symbol of the archaic power of a cosmic nature, never entirely dormant, stirring in the depths of our beloved land.
A volcanic wine, ruby red with brilliant reflections, it announces itself with aromas of red fruits and licorice. On the palate, it reveals a robust character, yet with soft, velvety tannins.
An authentic expression of the power of Europe’s highest active volcano.
Grape varieties: Nerello Mascalese 80% – Nerello Cappuccio 20%
Alcohol content: 13% vol.
Production area: Eastern and Northeastern slopes of Mount Etna
Vineyards
Altitude: 550-750 m. a.s.l.
Exposure: East
Microclimate: temperate climate, with an annual average rainfall of ca. 1,000 mm and wide diurnal temperature range.
Soil: the soil is volcanic, very rich in minerals; the composition of the eruptive materials gave life to composite soils. Their elevated drainage capacity and their wealth in potassium play an important role in balancing the grape’s maturation process.
Yield per Hectare: above 60 quintals.
Vines per Hectare: 6.000 ca.
Training system: ‘Alberello’ vine-trained traditional system and espalier spurred cordon.
Harvest: by hand into crates, in the mid-end of October.
Maceration and fermentation: for approximately 10-15 days at a controlled temperature (24-26°C)
Ageing: Mainly in stainless steel vats, 50% of the wine stays 5-6 months in tonneaux; the ageing is completed by a stay of about 6 months in the bottle.
Tasting notes
Color: brilliant ruby red with garnet highlights.
Nose: expressive and complex with elegant floral hints and note of red fruit, herbs and liquorice.
Palate: robust and well-structured with smooth tannins and a warm, harmonious and juicy taste.
Food Pairings: flavourful pasta dishes, roasted game, grilled meats and semi-aged cheeses, but it is also a good partner for flavourful seafood dishes.
Serving temperature: 16-18°C.
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