Etna Rosso DOC
| -_etna_rosso_2016.pdf |
Classification: Etna Rosso D.O.C.
Variety: Nerello Mascalese (Negrello) 80-85%,
Nerello Cappuccio (Nerello Mantellato) 15-20%
Provenance: South-eastern and South-western slopes of Mount Etna.
Altitude: 450 to 900 m a.s.l. (2296 ft. asl.)
Climate: High rainfall and humidity with great temperature changes throughout the day.
Terrain: Sandy, volcanic , rich in minerals with sub-acid reaction.
Density: 6,000-8,000/Hectare
Yield/ha: 70-80 quintals/ Hectare
Vine growing: Alberello (free standing bush) and spurred cordon system.
Age of vineyard: 10 - 60 years
Vinification and maturing: Grapes are hand picked during October and softly pressed. Fermentation occurs at a controlled temperature of 25˚C in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. About 80% of the wine then matures in stainless steel tanks, while about 20% matures in used French oak barriques for 8-10 months.
Refining: In bottles for 2-3 months.
Alcohol content: 13.5%
Organoleptic characteristics: The color is pale ruby red and the scent is ethereal, intense, with hints of vanilla and ripe fruit. Balanced, dry, medium-bodied, mineral with a pleasant acidity and saline notes, red fruit aromas. Remarkably persistent.
Serve with: Red meat and mature cheeses. Overall a versatile wine.
Serving temperature: 18-19 ˚C (64º - 68º F)
Variety: Nerello Mascalese (Negrello) 80-85%,
Nerello Cappuccio (Nerello Mantellato) 15-20%
Provenance: South-eastern and South-western slopes of Mount Etna.
Altitude: 450 to 900 m a.s.l. (2296 ft. asl.)
Climate: High rainfall and humidity with great temperature changes throughout the day.
Terrain: Sandy, volcanic , rich in minerals with sub-acid reaction.
Density: 6,000-8,000/Hectare
Yield/ha: 70-80 quintals/ Hectare
Vine growing: Alberello (free standing bush) and spurred cordon system.
Age of vineyard: 10 - 60 years
Vinification and maturing: Grapes are hand picked during October and softly pressed. Fermentation occurs at a controlled temperature of 25˚C in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. About 80% of the wine then matures in stainless steel tanks, while about 20% matures in used French oak barriques for 8-10 months.
Refining: In bottles for 2-3 months.
Alcohol content: 13.5%
Organoleptic characteristics: The color is pale ruby red and the scent is ethereal, intense, with hints of vanilla and ripe fruit. Balanced, dry, medium-bodied, mineral with a pleasant acidity and saline notes, red fruit aromas. Remarkably persistent.
Serve with: Red meat and mature cheeses. Overall a versatile wine.
Serving temperature: 18-19 ˚C (64º - 68º F)
