Description
A still red wine from Etna DOC, produced by Alta Mora in Sicily. 2020 vintage, 0.75L bottle, 14.5% ABV, 100% Nerello Mascalese. A wine that expresses the power of the volcano through the purity of Nerello Mascalese, a native grape that finds its ideal habitat on Etna. The grapes come from the Guardiola district of Castiglione di Sicilia. Harvested in crates, destemmed and softly pressed, maceration at 28°C for 18-21 days. Malolactic fermentation in wood, followed by aging in large 25hl barrels and tonneaux. The bouquet opens with notes of small red fruits, wild rose, dried violet, and walnut husk, followed by mineral sensations of graphite and brushwood. Peppermint and almond accompany notes of black pepper, cardamom, dark chocolate, and leather. Bright ruby red. Smooth on the palate, with a great and pleasant sense of freshness supported by a satisfying saline component. Dense and velvety tannins. Well-structured persistence.
Awards
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Oenologist: Mario Ronco
- Bottles produced: 100.000
- Hectares: 44
Land and tradition are at the core of the philosophical and productive path of Alta Mora, whose award-winning wines are also particularly appreciated by our loyal xtraWine customers.
The wine factory built with typical local materials, such as lava and coccio pesto, ensures a magnificent integration with nature and zero-cost thermoregulation.
The resulting wines embody the characteristics and traits of a unique terroir. Read more
| Name | Alta Mora Etna Rosso Guardiola 2020 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Alta Mora |
| Origin | Castiglione di Sicilia, contrada Guardiola |
| Climate | Altitude: 800 000 m. a.s.l. |
| Cultivation system | Sapling |
| Harvest | Manual, second ten days of October |
| Wine making | Picking in boxes, destemming and soft pressing, maceration at 28 °C for 18-21 days. |
| Aging | Malolactic fermentation in wood, followed by ageing in large 25 hl barrels and tonneaux. |
| Allergens | Contains sulphites |

