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Pietradolce Etna Rosato 2016

  • RP92
  • WE91
750ML / 13.5% ABV
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  • JS92
  • WE90
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750ML / 13.5% ABV

Winemaker Notes

Shows lovely fruit, distinctive acidity and the typical minerality of Etna wines.

Pairs well with fresh cheeses, grilled vegetables, and pizza.

Critical Acclaim

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RP 92
Made only with Nerello Mascalese, the 2016 Etna Rosato is another one of my favorite rosé wines from Etna. This effort shows extraordinary freshness and inner vitality with almost salt-like minerality. It presents a beautifully pale pink color and a deep sense of vibrant, tonic energy. The natural saltiness of the wine invites a food pairing of stuffed calamari or Sicilian pasta with swordfish, mint and eggplant.
WE 91
Made with 100% Nerello Mascalese, this crisp savory rosato boasts aromas and flavors of red cherry, crushed strawberry, baking spice and juicy tangerine. A flinty mineral note lingers on the bright finish.
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Pietradolce

Pietradolce

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Pietradolce, Italy
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Pietradolce was founded in 2005 and is set in Solicchiata, a village in the area of Castiglione di Sicilia on the North East slopes of Etna. They have chosen to plant only vines which are native to Etna, grown for the most part in the traditional form as bushes (alberello). This preference comes from the profound conviction that this is what is required by the land which offers them hospitality. Nerello Mascalese, Nerello Cappuccio and Carricante are and will continue to be the main players in their story.

At the heart of their philosophy lies a deep love and respect for the land on which we depend, getting the best from traditional methods while using with wisdom the latest developments in grape growing and wine making without compromising the environment that gives life to their passion.

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Sicily

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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 the 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 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 varieites 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 wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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Rosé Wine

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

SOU478643_2016 Item# 410440