This wine derives from Mt. Etna plantations of head trained Nerello Mascalese and Nerello Capuccio. It’s a light red color, limpid and vibrant like garnet, with a fragrance of strawberries and fresh raspberries plus dark stain of earth and spice and a smattering of herbs like wild thyme and cypress. The body is spicy, too, with firm acidity and a vein of minerals.
A juicy, refreshing Etna Rosso, good with seafood, poultry, pork, firm and aged cheeses. Try it with grilled meats rubbed with brushy herbs (sage, thyme, rosemary, lavender, juniper). I also want it with oven-roasted tomatoes, pizza, baked pastas, or calzone.
13.5% abv (sample)
