Cottanera
Etna Rosso 2023
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 90% Nerello Mascalese, 10% Nerello Cappuccio |
| Aging | Malolactic fermentation in French oak barrels from Allier medium toasting. The period of stay is 9 months. in stainless steel for about 8 months and another 18 in bottles. |
Description
Etna Rosso Doc is preparing to become the top wine of this company, it is savored in a particular territory. In this wine, which includes both the elegance that the complexity, the true characteristics of fine wines. Nerello Mascalese is raised between the heat of volcanic lava and the cold waters of the river Alcantara, here is one of the aspects that contribute to the identity defined for this wine.
Awards
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2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2023
93/100
One of the most prestigious wine guides in Italy.
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2023
3One of the most prestigious wine guides in Italy.
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2023
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
- Start up year: 2000
- Oenologist: Lorenzo Landi
- Bottles produced: 300.000
- Hectares: 65
| Name | Cottanera Etna Rosso 2023 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 90% Nerello Mascalese, 10% Nerello Cappuccio |
| Country | Italy |
| Region | Sicily |
| Vendor | Cottanera |
| Origin | Atitudine 700 m above sea level - Eposizione north |
| Climate | Nerello Mascalese is brought up among the heat of volcanic lava and the cold waters of the river Alcantara, here is one of the aspects that contribute to the identity defined for this wine. Obviously the high temperature - ranging up to touch the 15 8 degrees determined by the mix at 700 m altitude above sea level and exposure to the north are accidents on the personality of this Etna Rosso Doc |
| Soil composition | Lava |
| Cultivation system | Spured Cordon |
| Yield per hectare | 5.500 kg |
| Production technique | Stay in contact with the skins for about 20 days. |
| Wine making | Combination of pumping daily. |
| Aging | Malolactic fermentation in French oak barrels from Allier medium toasting. The period of stay is 9 months. in stainless steel for about 8 months and another 18 in bottles. |
| Total acidity | 5.4 gr/L |
| PH | 3.62 |
| Allergens | Contains sulphites |