Etna Rosso DOC

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.