Nicosia
Nicosia Vulka Etna Rosato 2024
Regular price
CHF 16.00
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| Denomination | Etna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | Mainly in stainless steel vats and approximately 3 months in the bottle. |
Description
Vulkà Etna Rosato is made with Nerello Mascalese grapes. The volcanic origin and the vineyards' altitude give this rosé wine a strong minerality, great freshness and a unique style. It is also distinctive for the richness of its floral and fruity aromas.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
Fish
Cheese
Poultry
Cold cuts
White fish
Producer
Nicosia
From this winery
- Start up year: 1898
- Oenologist: Maria Carella
- Bottles produced: 1.800.000
- Hectares: 260
It was back in 1898 when Francesco Nicosia, the current owner's great-grandfather, decided to open the first wine shop in Trecastagni on the eastern slope of Mount Etna. These were golden times for Etna wine, which even then was known and appreciated throughout Europe for its mineral strength and 'volcanic' personality.
The decisive entrepreneurial turning point came at the end of the 20th century, thanks to the tenacity and innovative spirit of the current owner, Carmelo Nicosia, who, by investing in the expansion and restructuring of the vineyards and the construction of a modern wine cellar, brought the family business to play a leading role in the rebirth of Sicilian wine.
The winery in Trecastagni is where tradition meets the most advanced technology. The company's heart beats in 4,000 square metres, on a total area of 27,000 square metres, between the large vinification area, the analysis laboratory, the modern bottling line and the underground barrique cellar.
Not far away, at the foot of one of the extinct craters dotting Etna, is the Monte Gorna estate with its typical lava terraces where the volcano's native vines grow. The company also owns vast tracts of land in Vittoria, in the Ragusa area, the production zone for Cerasuolo DOCG, and directly manages large vineyards in the rest of Sicily.
Cantine Nicosia has fully embraced the cause of organic farming and sustainability to combine environmental protection and food safety. For instance, the company has managed to cut down on pesticides and fertilisers by following viticulture techniques of the Magis protocol, the most advanced sustainable viticulture project in Italy. In recent years, Cantine Nicosia has obtained several international certifications, from UNI EN ISO 9001:2008 to the environmental certification UNI EN ISO 14001:2004, from BRC Food & Beverage to the International Food Standard (IFS). In addition, it has recently obtained the international 'ethical' certification issued by SEDEX (Supplier Ethical Data Exchange), a global non-profit organisation dedicated to promoting ethical principles in labour relations and human resources management.
Nicosia Sosta Tre Santi Etna Rosato Brut is among the 100 Best Wines in the World 2022 according to Wine Enthusiast, one of the most authoritative American magazines.
Nicosia Monte Gorna Riserva 2014 was awarded the Tastevin by AIS and is one of Italy's 22 best regional wines.
The Sosta Tre Santi Etna Rosato Brut Metodo Classico is among the Best 100 Wines in the World according to WINE ENTHUSIAST, one of the most authoritative American magazines.
After the confirmation of the 5 Grappoli Bibenda in the 2025 edition of the Italian Sommelier Foundation guide (for the fourth consecutive year), another important recognition arrives for the Sosta Tre Santi Etna Brut Metodo Classico 2020 sparkling wine: the Gold Medal at the Mondial des Vins Extrêmes 2024 by CERVIM.
CERVIM is the Centre for Research, Studies, Safeguarding, Coordination and Valorisation of Mountain Viticulture, a prestigious international body created in 1987 (under the auspices of the OIV, the Office International de la Vigne et du Vin, today the Organisation Internationale de la Vigne et du Vin) with the specific task of promoting and safeguarding heroic viticulture, whose identifying criteria are: slope of the land greater than 30%; altitude greater than 500 metres above sea level; viticultural systems greater than 500 metres above sea level; and the wine-growing system. l.m.; vineyard systems on terraces and steps; viticulture on small islands. Read more
The decisive entrepreneurial turning point came at the end of the 20th century, thanks to the tenacity and innovative spirit of the current owner, Carmelo Nicosia, who, by investing in the expansion and restructuring of the vineyards and the construction of a modern wine cellar, brought the family business to play a leading role in the rebirth of Sicilian wine.
The winery in Trecastagni is where tradition meets the most advanced technology. The company's heart beats in 4,000 square metres, on a total area of 27,000 square metres, between the large vinification area, the analysis laboratory, the modern bottling line and the underground barrique cellar.
Not far away, at the foot of one of the extinct craters dotting Etna, is the Monte Gorna estate with its typical lava terraces where the volcano's native vines grow. The company also owns vast tracts of land in Vittoria, in the Ragusa area, the production zone for Cerasuolo DOCG, and directly manages large vineyards in the rest of Sicily.
Cantine Nicosia has fully embraced the cause of organic farming and sustainability to combine environmental protection and food safety. For instance, the company has managed to cut down on pesticides and fertilisers by following viticulture techniques of the Magis protocol, the most advanced sustainable viticulture project in Italy. In recent years, Cantine Nicosia has obtained several international certifications, from UNI EN ISO 9001:2008 to the environmental certification UNI EN ISO 14001:2004, from BRC Food & Beverage to the International Food Standard (IFS). In addition, it has recently obtained the international 'ethical' certification issued by SEDEX (Supplier Ethical Data Exchange), a global non-profit organisation dedicated to promoting ethical principles in labour relations and human resources management.
Nicosia Sosta Tre Santi Etna Rosato Brut is among the 100 Best Wines in the World 2022 according to Wine Enthusiast, one of the most authoritative American magazines.
Nicosia Monte Gorna Riserva 2014 was awarded the Tastevin by AIS and is one of Italy's 22 best regional wines.
The Sosta Tre Santi Etna Rosato Brut Metodo Classico is among the Best 100 Wines in the World according to WINE ENTHUSIAST, one of the most authoritative American magazines.
After the confirmation of the 5 Grappoli Bibenda in the 2025 edition of the Italian Sommelier Foundation guide (for the fourth consecutive year), another important recognition arrives for the Sosta Tre Santi Etna Brut Metodo Classico 2020 sparkling wine: the Gold Medal at the Mondial des Vins Extrêmes 2024 by CERVIM.
CERVIM is the Centre for Research, Studies, Safeguarding, Coordination and Valorisation of Mountain Viticulture, a prestigious international body created in 1987 (under the auspices of the OIV, the Office International de la Vigne et du Vin, today the Organisation Internationale de la Vigne et du Vin) with the specific task of promoting and safeguarding heroic viticulture, whose identifying criteria are: slope of the land greater than 30%; altitude greater than 500 metres above sea level; viticultural systems greater than 500 metres above sea level; and the wine-growing system. l.m.; vineyard systems on terraces and steps; viticulture on small islands. Read more
| Name | Nicosia Vulka Etna Rosato 2024 |
|---|---|
| Type | Rosé green still |
| Denomination | Etna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Nicosia |
| Origin | Trecastagni (Catania) |
| Climate | Altitude: 650-750 m. a.s.l., with good changes in temperature between day and night. |
| Soil composition | Volcanic, very rich in minerals. |
| Cultivation system | Espalier spurred cordon. |
| Harvest | By hand with crates, in the first decade of October. |
| Fermentation temperature | 15 8 °C |
| Fermentation | Approximately 20-25 days. |
| Wine making | Grapes are cold macerated on the skins for 24 hours before being gently pressed. The fermentation occurs at a controlled temperature of 15 8°C for approximately 20-25 days. |
| Aging | Mainly in stainless steel vats and approximately 3 months in the bottle. |
| Allergens | Contains sulphites |