Pietradolce
Etna Rosso Barbagalli 2018
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | 20 months in fine-grained, lightly toasted French oak tonneaux |
- Grape variety and vintage: 2018, 100% Nerello Mascalese, still red wine with 13.5% alcohol
- Historic vineyard: 80–100 year old ungrafted vines, bush-trained at 900 metres
- Vinification: maceration for 18–21 days, malolactic fermentation and gentle pressing
- Ageing: 20 months in fine-grained, lightly toasted French oak tonneaux
- Tasting notes and pairings: hints of morello cherry and spices, ideal with pork and cheeses
Description
What kind of wine it is
Pietradolce Etna Rosso Barbagalli is a still red wine that embodies the authentic essence of Nerello Mascalese. Produced by Pietradolce in the Etna area, it stands out for its structured and elegant profile. To the eye, it reveals a vibrant garnet colour, a prelude to a complex bouquet of small red fruits, floral notes and spices. On the palate, the pronounced volcanic minerality blends with precise acidity, offering a smooth texture supported by fine tannins. The finish is long and persistent, with clear hints of tobacco and smoky nuances.
Where it comes from
This red originates on the northern slope of the volcano, in Solicchiata, from the historic Barbagalli vineyard located in Contrada Rampante. The vines, cultivated using the traditional alberello system, are situated at nine hundred metres above sea level. These are precious ungrafted vines that are approaching a century in age. The sandy soil, rich in stones and volcanic rocks, combined with manual management of the rows, gives the wine a distinctive tension, enhancing that evident minerality that accompanies the fruit throughout the tasting.
How it is produced
After manual harvesting in mid-October, the grapes ferment in cement vats with a skin maceration of eighteen to twenty-one days. Following gentle pressing and natural malolactic fermentation, the wine matures for twenty months in fine-grained, lightly toasted French oak barrels, preserving the integrity of the grape variety. The perfect balance between freshness and structure makes it ideal for accompanying pork-based dishes, succulent meats and mature cheeses with intense flavour.
History and Curiosities
Born on the northern slope of Etna, in Contrada Rampante, this volcanic masterpiece embodies the essence of the region. It comes to life from rare ungrafted vines almost a century old, precious historical witnesses preserved by Pietradolce. The elegance of the vintage has won over international critics, triumphing with the Tre Bicchieri Gambero Rosso and an exceptional 97 points from Doctor Wine. An oenological gem that transforms a timeless tradition into an experience of pure prestige.
Awards
-
2018
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2018
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 2007
- Oenologist: Carlo Ferrini
- Bottles produced: 88.000
- Hectares: 35
The earth is the starting point to which we always return. Every year, the life cycle of our vineyards begins with spring and ends with the harvest: a virtuous circle that has always been repeated, following the same gestures of the past. We are one with our land: the Pietradolce vineyards stand out against the volcano, in perfect symbiosis with the broom, birches and lava stones. Read more
| Name | Pietradolce Etna Rosso Barbagalli 2018 |
|---|---|
| Type | Red still |
| Denomination | Etna DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Pietradolce |
| Story | History and Curiosities Born on the northern slope of Etna, in Contrada Rampante, this volcanic masterpiece embodies the essence of the region. It comes to life from rare ungrafted vines almost a century old, precious historical witnesses preserved by Pietradolce. The elegance of the vintage has won over international critics, triumphing with the Tre Bicchieri Gambero Rosso and an exceptional 97 points from Doctor Wine. An oenological gem that transforms a timeless tradition into an experience of pure prestige. |
| Origin | Riposto (CT) |
| Soil composition | Sandy loam with abundant stones (volcanic origin) |
| Cultivation system | Alberello |
| Harvest | Second decade of October |
| Fermentation | 18–21 days |
| Production technique | Maceration in contact with the skins for 18 days; gentle pressing; natural malolactic fermentation; ageing for 20 months in fine-grained, lightly toasted French oak tonneaux |
| Wine making | Maceration in contact with the skins for 18 days. Gentle pressing. Natural malolactic fermentation. Ageing for 20 months in fine-grained, lightly toasted French oak tonneaux. |
| Aging | 20 months in fine-grained, lightly toasted French oak tonneaux |
| Allergens | Contains sulphites |