Cantine Tornatore
Tornatore Etna Rosso Pietrarizzo 2021
| Denomination | Etna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | More than 1 year in wooden barrels and in concrete tanks and about 3 months in bottle. After fermentation, the grapes are left to macerate for a few days more, then the wine is separated from grape skins, which are pressed with a traditional vertical press. The wine obtained is aged in wooden barrels of 25 hectoliters for 12 months before being bottled. |
Awards
-
2021
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.
-
2021
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
- 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 Pietrarizzo 2021 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Cantine Tornatore |
| Origin | Castiglione di Sicilia (Catania) |
| Cultivation system | Espalier |
| Yield per hectare | 6,000 kg/hectare |
| Harvest | By hand, the second and third decade of October with small crates. The grapes then undergo manual sorting at the winery. |
| Wine making | Grapes are then destemmed and not completely crushed and sent to a truncated cone-shaped wooden vat, where they macerate for about 10/12 days at a temperature of 22-25°C. The grapes on maceration are manually punched down with the use of a pneumatic puncher daily. |
| Aging | More than 1 year in wooden barrels and in concrete tanks and about 3 months in bottle. After fermentation, the grapes are left to macerate for a few days more, then the wine is separated from grape skins, which are pressed with a traditional vertical press. The wine obtained is aged in wooden barrels of 25 hectoliters for 12 months before being bottled. |
| Allergens | Contains sulphites |
