Winemaker Notes
The aromas of red berries, Morello cherry and black cherry have a freshness balanced by a soft, round mouthfeel that maintains its liveliness. Light herbal notes, firm but subtle tannins and bright, balanced acidity create a persistent, intensely-flavored finish.
Professional Ratings
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James Suckling
Rather light-colored red. A medium-bodied, elegant red with raspberries, dried cranberries, tobacco and orange peel. Some ash, too. Silky, ultra fine tannins. Delightful and refined finish. Drink after 2021.
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Wine Enthusiast
Wild rose, red woodland berry, graphite and Mediterranean scrub aromas mingle together in this elegant red. Made with 95% Nerello Mascalese and 5% Nerello Cappuccio, the lithe, savory palate combines finesse and racy tension that surround juicy strawberry, sour cherry, star anise and cinnamon before a flinty close. While some may find it almost too ethereally graceful, others will fall in love. Drink through 2025.
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Robert Parker's Wine Advocate
Made with a selection of fruit from the estate's younger vines, the 2018 Etna Rosso is thin and lean overall, with a bright bouquet focused on wild berry and cassis, plus a good amount of those volcanic overtones you should expect of any proud Etna Rosso. This bottle is a bit easier and more accessible in personality, making it a good entry-level choice, especially if paired with roast pork and a side of potatoes. This wine is 95% Nerello Mascalese and 5% Nerello Cappuccio aged in oak for a quick six months.
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.