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Torre Mora (Tenute Piccini)

Torre Mora Etna Rosso Scalunera 2019

Red still

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Denomination Etna DOC
Size 0,75 l
Alcohol content 13.5% by volume
Area Sicily (Italy)
Grape varieties 97% Nerello Mascalese, 3% Nerello Cappuccio
Aging 24 months in oak barrels, 4 months in the bottle.
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Description

Scalunera Rosso represents a selection of Nerello Mascalese grapes, with the addition of a small percentage of Nerello Cappuccio grapes. This wine comes from organic vineyards.

Details

Profumo

Perfume

Expressive and complex, with intense aromas of red fruits, dates, and a slight smokiness.

Gusto

Taste

Soft and concentrated with a tasty finish and soft tannins.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Perfect with Sicilian dishes based on pork, lamb, fish, goat cheese, and vegetables. It is also an elegant wine to be enjoyed by itself.

Meat
Cheese
Matured cheese
Goat cheese
Lamb
Pork
White fish
Vegetarian

Producer
Torre Mora (Tenute Piccini)
From this winery
  • Oenologist: Alessandro Barabesi
  • Bottles produced: 80.000
  • Hectares: 13
The Etna DOC production area is an exceptional place for viticulture. This area is distinguished by several unique characteristics that combine to create a complex microclimate: a loose, fertile volcanic soil at high altitude characterised by significant daily changes in temperature.

A unique place that stands out for its special relationship with the typical vines of the area: Nerello Mascalese, the main vine on the slopes of the volcano for the red wines, and Carricante for the white ones.
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Name Torre Mora Etna Rosso Scalunera 2019
Type Red still
Denomination Etna DOC
Vintage 2019
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties 97% Nerello Mascalese, 3% Nerello Cappuccio
Country Italy
Region Sicily
Vendor Torre Mora (Tenute Piccini)
Origin Villages of Contrada Dafara Galluzzo, Rovittello, and Castiglione di Sicilia (Catania) on the slopes of Etna.
Climate Altitude: 700 m a.s.l.
Cultivation system Head-training.
Harvest Second half of October.
Wine making Short maceration on the skins for 14 days, followed by malolactic fermentation.
Aging 24 months in oak barrels, 4 months in the bottle.
Allergens Contains sulphites