Eruzione 1614 Nerello Mascalese

Sicilia D.O.C.

100% Nerello Mascalese

The history of Etna is studded with the historic eruptions which have shaped it. The legendary one of 1614, lasting ten years and the longest ever recorded, halted right on the border of the vineyards of Sciaranuova. A strongly evocative name for our Cru dell’Etna based on Nerello Mascalese. High black lands confer an elegant style, refined and balanced.


Eruzione Nerello Mascalese
2014 James Suckling 93
Jancis Robinson 17,5
Vini Buoni d'Italia

4 stelle

2013 James Suckling 93
Wine Spectator 89
Vinous 89
Jancis Robinson 17,5
Radici del Sud

Primo classificato Giuria Buyer - Gruppo Misto vini Rossi del sud

2012 Wine Advocate Robert Parker 93
Wine Enthusiast 92
Wine Spectator 89
Decanter World Wine Awards Bronze
Jancis Robinson


2011 James Suckling 92
Falstaff 92
Jancis Robinson 17+
I vini di Veronelli Grande Esordio
2010 Wine Enthusiast 91



Above sea level



21°Average temperature


Farming system

Spurred cordon and alberello

Planting density

5.000/10.000 vines per hectare



Cloudiness 40%
Humidity 81%
Wind 3.1mh ↘

First Vintage


See vintages

  • 2010
  • 2011
  • 2012
  • Climate
    The climatic conditions prevailing during the 2010 harvest were particularly favourable. In 2009 the autumn finished with abundant rainfall, ideal for setting the vines to rest. The winter had normal temperatures and not too much rain. The spring was also average, with rain at the end. The summer began with cooler temperatures until the middle of August, when the temperature then rose to assist perfect ripening. Around 20th September rain assisted the harvest at Vittoria. On the other hand the beginning of summer on Etna was fairly dry but the rains at the end of September were useful and prolonged the harvest until 21st October. Might 2010 be one of the best vintages out of the previous ten? It is early to say but it is certainly a super vintage.
  • Climate
    The 2011 vintage yielded perfectly healthy grapes, if in noticeably diminished quantities. Indeed quantity as well as size of the harvested fruit was reduced by 15% on the average, which means also a decrease in total weight. In any case this resulted in an exceptionally high overall quality, especially of the red grapes which profited greatly by this natural and thus perfect thinning out. The temperatures stayed in the average range and, more importantly, showed no heat spikes. Both September and October were mild, and sporadic rainfalls at the end of the season accomplished the vintage. Etna Volcano: The work we have invested during the past years in the Mount Etna vineyards is now bearing its rewards. The vintage at any rate was surprising; it began in the last days of October and ended in November - never before have we harvested this late. The Carricante variety is mineral and subtle, the Nerello Mascalese presents great autumnal touches.
  • Climate
    The harvest was completed on October 12th, earlier than usual. In general, the grapes are extraordinarily healthy thanks to the lack of rainfall near the harvest. The amount is 10% higher compared to the 2011 vintage that was particularly poor, about 5% below average. Mount Etna The harvest seems to have a tremendous potential and we will be able to know more next year. Undoubtedly, this year the usual elegance of these wines grown on the volcano will give way to the power of the alcohol and tannins. However, this vintage seems to be characterized by wines with an above-average quality. The grapes are healthy and perfectly intact. This is definitely important for a mountain harvest, which by its very nature tends towards the rainy season.

Time of Harvest





The grapes are picked into crates and immediately refrigerated at 10⁰C, then selected by hand; after destalking they ferment at 25⁰C in stainless steel vats, remaining on the skins for 21 days, with short stirrings; they are pressed softly with the vertical press, followed by malolactic fermentation in stainless steel, the wine thus obtained matures in oak barrels for 12 months


Alcohol Content



Aging Capacity

From 7 to 10 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
Luminous and trasparent ruby-red
The sweetness and generosity of wild fruits and currants merges with aromas of incense and beeswax and a light almost salty touch invites one to return to one’s glass.
This 100% Nerello Mascalese from lava sands presents its tasting strength and extraordinary aromas of incense and herbs, hibiscus and wild fennel. A luminous and lyrical wine which recounts without obstacles the character and refinement of great red mountain wines but at latitudes not far from Africa. The tannins of compact texture are extracted with elegance.
A wine whose character can allow the most audacious matchings with dishes of similar character. Game, dishes with truffles, fish with complex sauces, cheese and salamis.
With Casa Planeta’s Kitchen
  • Meatballs cooked with lemon leaves
  • Eggplant cutlets

Meatballs cooked with lemon leaves


500 g / 1 lb. 2 oz. lean veal, ground

100 g / 3 1/2 oz. bread without the crust

1 glass whole milk

100 g / 3 1/2 oz. aged

Pecorino DOP

2 eggs

1 lemon

1 sprig of parsley, minced

extra-virgin olive oil

salt to taste

black pepper to taste

lemon leaves


Mince the parsley. Grate the cheese and the peel of 1/2 lemon. Remove the crusts from the bread and discard; put the rest of the bread in a bowl with some milk and let soak. Squeeze the bread to remove the excess liquid and then mix it with the ground meat and the eggs. Season with pepper and salt and knead vigorously. With your hands, divide the mixture to form the meatballs, then wrap them in lemon leaves. They can be skewered, grilled, or cooked in a pan over high heat with a tablespoon of oil.

These meatballs, which are also called badduzzi or purpetti, preserve the citrus flavor of the lemon leaves. Before wrapping the meatballs, don’t forget to soak the leaves in water and spread some extra-virgin olive oil on them.


Eggplant cutlets


4 round eggplants

250 g / 9 oz. pastry flour

3 eggs

300 g / 11 oz. breadcrumbs

extra-virgin olive oil

sea salt or fleur de sel from Mozia


(not including the salting of the eggplants) Wash the eggplants, cut off the top, cut off the skin on all four sides if the skin is thick, and slice lengthwise ½ cm (¼ in.) thick. The eggplant slices should be more or less rectangular in shape. Spread the slices on a kitchen towel, sprinkle with sea salt, and let sit for about 1 hour, until they have lost their excess liquid and bitter taste. Squeeze out and dry with a paper towel. Dredge in the flour, dip in the beaten egg, and coat with the breadcrumbs. Heat the oil over medium to high heat. Fry the eggplants. Drain and pat with a paper towel to remove the excess oil. Sprinkle with salt and serve.

Subscribe the newsletter