The lava-clay soil gives to this wine strength, dense tannins and an intense color.
The Nerello Mascalese grapes for the Etna Rosso Diciassettesalme come from the contrada of the same name. “Diciasettesalme” indicates the 25-hectare Cru, which corresponds to 17 (diciasette in Italian) Salme, an antique Sicialian unit of measurement. The lava-clay soil in the vineyard yields a wine with strength, dense tannins and an intense ruby red color.
On the nose, scents of mixed berries turn softly into herbal notes, such as mauve, thyme and juniper all intertwined to mineral sensations. The palate feels perfectly balanced tannins and a balsamic ending.
Gentle destemming and maceration with skin contact, at controlled temperature, 28°C, for about 25-30 days.
Fermentation in controlled temperature, 26-28°C, with constant pumping of must over grapes and wine-pressing. Malolactic fermentation in French oak barrels.
Refined for 8 months in large oak barrels.
Food Pairing Mushroom-based dishes, white meat ragout, semi-aged cheeses. Try it with mushroom pie, pappardelle with rabbit ragout or roast beef.