Cantine Tornatore
Tornatore Etna Rosso 2022
| Denomination | Etna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 95% Nerello Mascalese, 5% Nerello Cappuccio |
| Aging | About 6 months in big wooden barrels and 3 months in the bottle. |
Description
Etna Rosso is the result of the skilful vinification of Nerello Mascalese and Nerello Cappuccio grapes that are native to Etna. Fermented in steel barrels and then aged in oak barrels. Wine with an intense, spicy scent is accompanied by roasted, boiled and white meat.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
- Start up year: 1865
- Oenologist: Vincenzo Bambina
- Bottles produced: 280.000
- Hectares: 65
The farm lies on the northern slope of Mount Etna, the highest active volcano in Europe. The soils are of volcanic origin and derived from the decomposition of the lava masses, ashes and lapilli. They are generally formed locally (autochthonous) or transported by rainwater, which in certain flat areas slopes, have given rise to extensive sandy extensions, blackish in color, deep and very fertile. The combination of soil, climate and the wisdom of the winemakers, have made the northern slope of Etna an ideal territory for the production of wines of high quality but above all, special and unique. Read more
| Name | Tornatore Etna Rosso 2022 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 95% Nerello Mascalese, 5% Nerello Cappuccio |
| Country | Italy |
| Region | Sicily |
| Vendor | Cantine Tornatore |
| Origin | Castiglione di Sicilia (Catania), northern slope of Mount Etna |
| Cultivation system | Spurred cordon and espalier. |
| Yield per hectare | 7,000 kg/hectare |
| Harvest | By hand, the second and third decade of October with small crates. Grapes are quickly brought to the winery where they are manually selected on a conveyor-belt. |
| Wine making | Then they are destemmed, not completely crushed, and sent to concrete tanks, where they macerate for about 10 2 days at a temperature of 22-25°C. After fermentation, the grapes are left to macerate for a few days more, then the wine is separated from the grape skins, which are pressed with the traditional vertical press. |
| Aging | About 6 months in big wooden barrels and 3 months in the bottle. |
| Allergens | Contains sulphites |