Winemaker Notes
Professional Ratings
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Jeb Dunnuck
As to the reds, the 2015 Etna Rosso is all Nerello Mascalese and sports a medium ruby color as well as a perfumed, elegant style in its strawberry, blueberry, violet, and crushed rock-like aromas and flavors. This beauty is lightly colored yet not light on intensity or flavor, has a medium-bodied mouthfeel, good acidity, and a great finish. It's a character-filled, balanced red, as well as a terrific value!
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Robert Parker's Wine Advocate
Playful and teeming with life, the 2015 Etna Rosso does a great job of capturing the spirit of Etna and its mismatched profiles of volcanic soils with little islands of limestone sand in the few places missed by the arbitrary lava flows. Despite that cheerful bouquet, with ripe tones from a warm vintage, this remains a wine of substance and power. This Etna Rosso completed malolactic fermentation in stainless steel and then aged in large oak casks. Some 40,200 bottles were made.
Rating: 92+ -
Wine Enthusiast
Mediterranean brush, wild berry, menthol and baking spice aromas take center stage in this fragrant red. Linear and elegantly structured, the lithe palate evokes black cherry, raspberry compote, star anise and white pepper alongside bright acidity and refined tannins. A savory mineral note lingers on the finish.
Editors' Choice
Extending across the variable volcanic soils of the slopes of Mt. Etna at some of the highest vineyard altitudes in all of Europe—up to 3,300 feet—Nerello Mascalese is one of Sicily’s most noble red varieties. It makes a beautifully aromatic, firm, cellar-worthy but pale-hued red often comparable to a fine Burgundy or Barbaresco. Somm Secret—Nerello Mascalese takes its name from the black color of its grapes, nerello, and the Mascali plain between Mt. Etna and the coast where it is believed to have originated.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.