MURGO ETNA ROSSO D.O.C.
Qualification: Etna Rosso D.O.C.
Grape varieties: 100% Nerello Mascalese
Soil: Volcanic Sand
Altitude: 500m
Average Yield: 50/60 ha
Training Method: Espalier
Plant density: 4,500- 5,500/ha
Alcohol by volume: 13.5%
Total acidity: 5.5 g/L
Residual sugar: <3 g/L
Harvest: Manual in small crates
Pressing: Gentle destemming and maceration.
Fermentation: Maceration on the skins in stainless steel vats at controlled temperatures (24°C) for 4-6 days.
Aging: In chestnut barrels and stainless steel vats for at least 12 months.
Aging potential: 5 to 7 years
First year of production: Vintage 1982
Annual production: 70,000 bottles (75cl)
Sensory Profile: Ruby red in colour, red fruit and spices, black pepper and clove on the nose. Savory, harmonious, and elegant with good intensity and persistence
Food Pairing: Pork sausage from Etna with wild fennel; fettuccine/fresh pasta with pork ragu.
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