Etna Rosso

Recognition controlled denomination of origin, Etna 11/08/1968

Grape type Nerello Mascalese 80% N.Mantellato/N.Cappuccio 20%

Method of cultivation Guyot, Spurred cordon

Density of plantation 5000-7000 bunches per hectare

Technology fermentation with skins at controlled temperature for 6-10 days. After the drawing off, in barrels for 12 months. Bottling at 24 month from the harvest.

Sensory characteristics ruby red, perfume of berry fruits, dry taste,  persistent, harmonious.

Gastronomy fatty red meat, both roasted and grilled. Ideal with Sicilian piglet meat.

Serving temperature 16-18°C

Yield 50hl/hectare