Pietradolce Etna Rosato 2017 Front Label
Pietradolce Etna Rosato 2017 Front LabelPietradolce Etna Rosato 2017  Front Bottle Shot

Pietradolce Etna Rosato 2017

  • JS92
  • RP92
  • WE90
750ML / 14% ABV
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  • JS92
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3.6 6 Ratings
750ML / 14% ABV

Winemaker Notes

Distinct minerality, acidity and complexity combined with an intense, ample bouquet of rich fruit. These characteristics make this a very supple and versatile wine. 100% Nerello Mascalese

Critical Acclaim

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JS 92
James Suckling

This is really beautiful with sliced peaches and hints of cream and strawberries. Medium body, bright acidity and a clean finish. Drink now.

RP 92
Robert Parker's Wine Advocate
Showing a pale pink color, the 2017 Etna Rosato is a true beauty. The bouquet virtually flutters with delicate tones of pink rose and lilac, followed by wild raspberry and red currant. The finish is reductive (the wine is made in stainless steel vats), tonic, pristine and salty in flavor. This is definitely my kind of Rosato. Some 8,000 bottles were made.
WE 90
Wine Enthusiast
Delicately colored, this salmon-hued rosato offers enticing scents of white spring flower, wild berry and a whiff of Mediterranean herb. On the structured palate, you’ll find white cherry, strawberry and a hint of baking spice set against tangy acidity.
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Pietradolce

Pietradolce

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Pietradolce, Italy
Pietradolce Pietradolce Estate Grounds Winery Image
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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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 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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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. 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 depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

PIO42155_2017 Item# 507105

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