Cantine Tornatore
Etna Rosso 2023
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 95% Nerello Mascalese, 5% Nerello Cappuccio |
| Aging | About 6 months in large wooden barrels and a further 3 months in the bottle |
- Name and vintage: Etna Rosso DOC 2022, 0.75 litre bottle
- Native grapes: 95% Nerello Mascalese and 5% Nerello Cappuccio
- Vinification: hand-picked, fermented in concrete for 10–15 days at 22–25 °C
- Ageing: 6 months in large wooden barrels followed by 3 months in bottle
- Profile and pairings: notes of red fruits and pepper, ideal with roasts, cured meats and smoked sardines
Description
What kind of wine it is
Tornatore Etna Rosso is a still red wine that expresses the essence of the northern slope of the volcano. This balanced blend is created from the union of Nerello Mascalese and Nerello Cappuccio, presenting a pale ruby red colour with violet highlights. The aromatic profile offers clear notes of red fruits, morello cherry and black cherry, enriched by hints of Mediterranean herbs and white pepper. On the palate, it is savoury, supported by a fresh acidity and well-integrated tannins, ensuring a fruity and persistent finish.
Where it comes from
Its origin is in Castiglione di Sicilia, in Contrada Piano dei Daini. The vines sink their roots into the volcanic soil of the largest vineyard in the Etna area. Tornatore, a winery linked to these lands since 1865, cultivates the vineyards by enhancing the historic production districts. The use of native grape varieties imparts a clear territorial character to the glass, defining a sip marked by lively sapidity and a unique spicy profile.
How it is produced
The process begins with a manual harvest in October, followed by careful selection of the grapes. After destemming and partial crushing, the must undergoes fermentation and maceration in cement vats. At the end of this phase, the liquid rests on the skins for a few days, then moves on to racking and vertical pressing. The process concludes with targeted ageing in large wooden barrels for about six months, followed by a period of bottle ageing that gives the wine remarkable longevity.
History and Curiosities
Originating from Castiglione di Sicilia, on the northern slope of the volcano, this wine comes to life in the largest vineyard of the Etna DOC. Since 1865, the Tornatore family has cultivated native Sicilian grape varieties with deep respect for nature, enhancing a unique volcanic terroir divided into historic districts. This dedication results in a prestigious red wine, capable of winning over international critics, earning 94 points from James Suckling. An exceptional label that best expresses the centuries-old vocation of an inimitable territory.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1865
- Oenologist: Angelo Di Grazia
- Bottles produced: 350.000
- Hectares: 72
| Name | Tornatore Etna Rosso 2023 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 95% Nerello Mascalese, 5% Nerello Cappuccio |
| Country | Italy |
| Region | Sicily |
| Vendor | Cantine Tornatore |
| Story | History and Curiosities Originating from Castiglione di Sicilia, on the northern slope of the volcano, this wine comes to life in the largest vineyard of the Etna DOC. Since 1865, the Tornatore family has cultivated native Sicilian grape varieties with deep respect for nature, enhancing a unique volcanic terroir divided into historic districts. This dedication results in a prestigious red wine, capable of winning over international critics, earning 94 points from James Suckling. An exceptional label that best expresses the centuries-old vocation of an inimitable territory. |
| Origin | Castiglione di Sicilia (CT), Contrada Piano dei Daini, northern slope of Mount Etna |
| Soil composition | Suolo vulcanico |
| Cultivation system | Spurred cordon and espalier |
| Yield per hectare | 7,000 kg per hectare |
| Harvest | 2nd and 3rd decades of October |
| Fermentation temperature | 22–25 °C |
| Fermentation | Circa 10–15 giorni |
| Production technique | Manual harvesting and manual grape selection; destemming and partial crushing; fermentation and maceration in concrete tanks; pressing with a traditional vertical press; ageing in large wooden barrels and in bottle |
| Wine making | Manual harvesting and selection of the grapes; destemming, partial crushing and transfer to cement vats for fermentation and maceration for about 10–15 days at 22–25 °C; after fermentation, further maceration for a few days, then racking and pressing with a traditional vertical press; ageing for about 6 months in large wooden casks and a further 3 months in bottle. |
| Aging | About 6 months in large wooden barrels and a further 3 months in the bottle |
| Year production | 350000 bottles |
| Allergens | Contains sulphites |