Etna Rosso Nerello Mascalese

Slight rubber, but plenty of generous fruit and furry tannins in a light frame.

Pale garnet. Bright red berries, sour red cherry, tomato sauce, allspice, red licorice, peat, dried mixed herbs. High acidity, silky medium+ tannins, and some heat (14%) with the medium+ drying finish. 39-day maceration in stainless steel tanks and 18 months maturation in concrete vats. Non calcareous volcanic soils.

Sour cherries and savory, acidity and tannins are round and quite elegant. A bit of vanilla.

Pomelo, blood orange, gold kiwi, hibiscus. Like the minerality, acidity, low alcohol. Nice!

At the Toowoomba Wine Show Judges Dinner - no detailed notes other than to say that this was a typical light to medium bodied Etna red with plenty of minerality. Made for Tapas.

This stuff has catapulted to my list of top 5 favourite varietals. It has such a nice weight in the mouth, long finish, great minerality. Not too heavy, not too light. Such a treat.

Ive tasted nerello a few times...smoky, cigar ash, med plus acidity with dried red and black fruits. Honestly on its own..its tough to drink..that volcano soil and elevation is clearly evident..absolutely needs food. Ill keep trying...

Full disclosure. I'm drinking this while on vacation in Sicily. Maybe it was the food, the surroundings or something unexplainable but It tastes so good here. I drink this wine often in the SFBay area but here in its birthplace, it truly shines. Dried cherries, rhubarb, ripe cranberry, a hint of twizzlers, forest floor, along with great acidity and subtle minerality, (can you say volcanic soil) make this wine a winner. Pinot/Burgundy lovers take note. What a value.

life needs more hearty red wine (ripe, medium-bodied, minerally & aptly volcanic Graci #Etna Rossa ''12) & luscious bucatini all'Amatriciana (at Maialino)

This was a very useful, fresh Etna wine and it went quite well with our first grill up of the year.