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Scilio Etna Rosso 2009

Other Red Blends from Tuscany, Italy
  • RP90
0% ABV
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Winemaker Notes

A juicy, effortlessly pleasing red from the volcanic slopes of Mount Etna in Sicily, unquestionably one of the hottest wine regions in Italy today. A gorgeous blend of Nerello Mascalese and Nerello Mantellato, two of Sicily's native grapes that are found nowhere else in the world. Nerello blends the elegant aromas of Piedmontese Barolo with the spicy, complex soul of Burgundian Pinot Noir -- and then takes it to a whole new level. This is the perfect red for autumn dishes, homemade ragu or simple grilled meats. Juicy, persistent and not a sharp angle in sight.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Another fabulous entry-level wine, the 2009 Etna Rosso caresses the palate with sweet, red cherries, flowers, mint, licorice and spices. Deceptively medium in body, the Rosso shows the more feminine side of these indigenous red grapes, but with plenty of grip on the finish. This Nerello Mascalese/Nerello Mantellato blend is another drop-dead gorgeous offering from Scilio.
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Scilio

Scilio

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Scilio, Tuscany, Italy
For the last five generations, members of the Scilio family have continued to cultivate their vineyards on Sicily’s famous volcano "ETNA", producing high quality wines. Wines that appeal to persons that appreciate and enjoy the good things of life, that follow their hearts desire, but nonetheless expect excellence.

The grapes we grow in Valle Galfina are the product of both the older vines and the more recent replanted vineyards that in harmony lie on Etna's unique and fertile "terroir" on the north-eastern slopes of the volcano. 1815 is the date hewn on the lava stone built cellar and commemorates the first grape harvest of the estate. Since then year after year, each generation has respected the traditional attention and passion that is the life and soul of their dedication to producing wines, nevertheless always keeping an eye to the future. The result are wines with a strong personality, a inebriating reflection of our volcanic terroir, appreciated the world over for the balance and elegance that makes them unique.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

NBISCILIO_2009 Item# 122948