Etna-Rosso

Etna Rosso

Etna D.O.C.

100% Nerello Mascalese

This wine is produced at our Feudo di Mezzo winery, situated in the heart of Etna viticulture. It comes from Nerello Mascalese grapes, and from the search for a modern expression of this noble grape variety cultivated in the unique and splendid terroir of Etna.

Awards

Etna rosso
2015 James Suckling 92
Merum 2 cuori - Vino molto buono
Jancis Robinson

 
17

 
2014 Decanter World Wine Awards Silver (90 pt.)
Sommelier Wine Award Bronze
Vinous 88
Jancis Robinson 16,5
Wine & Spirits

 
88/BB

 
2013 Wine Enthusiast 90
Wine Spectator

 
88

 
2012 Decanter World Wine Awards Bronze
 
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Altimetry

510 metres

Above sea level

01

Climate

21°Average temperature

02

Farming system

Spurred cordon

Planting density

5.000 vines per hectare

Now

15.05°C

Cloudiness 0%
Humidity 93%
Wind 1.5mh ↗

First Vintage

2012

See vintages

03
  • 2012
  • 2013
  • 2014
  • 2015
  • 2016
  • 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.
  • It would be hard to imagine two harvests more different than those of 2012 and 2013. After the hot wines of last year, we have perhaps returned to a vintage more in the ‘Etna style’. A long dry summer, but not too hot, just perfect. However we did need the September rains, and the rain arrived and never seemed to finish! We waited patiently, and then a miracle arrived. On 15th October a sort of Indian Summer arrived and completely turned the vintage around. On Etna it is essential to harvest late to ensure the quality of the reds. It seems early to say but it seems that the whites indicate minerals and Nerello its variety.
  • After a first analysis, the differences as compared with the data of the last ten years seem less evident as compared with the other zones. In general, on Etna we recorded a very substantial vintage, better for whites than for reds, with rich and complex wines. The weather data to be highlighted are above all a dry summer which kept us on tenterhooks until the arrival of the decisive rains in September. The true difference was made, in the course of the year, by the evapotranspiration that recorded the highest values for the period, surpassed only by 2012, and here too by an important period of light in September. So a very linear vintage, without any shocks from a weather standpoint, ideal for the perfect ripening of the whites and functional for the reds.
  • Etna demonstrated all of its wayward character and personality, with breathtaking weather; eventually the whites are very good, aromatic and intense, perhaps slightly less acid than previous years, and the reds express an averagely good quality but without peaks, perhaps because the risk of worsening weather persuaded us to bring the harvest forward.
  • On Etna the 2016 vintage has absolutely been our very best since we began our activities on the volcano. It has been so for the white wines and also for our conception of the reds. The reasons are easy to see given the meteorological conditions; the summer was cool and refreshed by a useful rainfall, with very pleasant temperatures. Thus we arrived at the end of September in an idyllic situation for the growth/production balance and health of the grapes. The harvest, thanks to the stress-free summer, began with spectacular grapes and commenced about eight days early, allowing us to bring forward the end of the harvest thus avoiding the rains of the second half of October. The results are a fresh and aromatic Carricante and a Nerello Mascalese of great quality, without the excessive alcohol which is a defining feature in certain vintages, but with brilliant colour and ample tannins.
04

Time of Harvest

15

october

05

Vinification

The grapes are picked into crates and, if necessary, are at once refrigerated at 10⁰C, then selected by hand; after destalking, they ferment at 23⁰C in wooden vats and in stainless steel vats, they remain on the skins for 14 days, with a mixing and two manual stirrings each day, decanted with the help of the vertical press and the wine obtained thus matures in wooden and stainless steel vats for 6-8 months.

Etna-Rosso
etna-rosso

Alcohol Content

14%vol.

06

Aging Capacity

To drink at once or keep for up to 6-7 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
A wine which unexpectedly transforms into a champion of drinkable red wine with marked savoury flavour and a tasting profile produced by a ferrous touch, rhubarb and very evident black pepper.
Vanilla, sour cherry, wild strawberry, a very clean floral effect.
In the mouth substantial but smooth. Very expressive fruit with more complex aromatic elements of undergrowth, myrtle and oriental spices.
07
Pairings
A wine for everyday drinking. Its gastronomic adaptability allows it to accompany the simplest dishes such as pasta with tomato to more complex dishes of meat and fish.
With Casa Planeta’s Kitchen
porcini-fritti

Fried porcini mushrooms

INGREDIENTS Serves 4 to 6

700 g / 1 lb. 9 oz. porcini mushrooms

400 g / 14 oz. rice flour

200 ml / 6 3/4 fl. oz. light beer or very fizzy

mineral water

1 egg

peanut oil

salt to taste

DIFFICULTY 2/5 | PREPARATION TIME 3 hours (excluding the marinating)

Use a brush and a moist cloth to clean the mushrooms, making sure that all the soil has been removed. Don’t use water, and

don’t rinse the mushrooms. Be sure to leave the mushrooms whole. Once you’ve cleaned them, cut the larger ones into 1/2-centimeter slices, and the smaller ones into four parts. In a bowl combine the flour, the beaten egg and the beer or mineral water (chilled). If the temperature in the kitchen itself is high, or if it’s summer, add some ice cubes to the mixture.

Heat the peanut oil in a skillet. Dip the mushrooms in the mixture one at a time and make sure to coat the whole surface. Use

tongs to fry the coated mushrooms in the hot oil for about 5 minutes. Serve warm with a pinch of salt.

 

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