Graci
Etna Rosso Arcuria 2021
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | 24 months in large oak vats with spontaneous malolactic fermentation and a further 6 months in the bottle |
- Identity: Etna Rosso DOC Arcurìa 2021 Graci, 100% Nerello Mascalese, 14.5% vol
- Aromas: hints of wild berries, Mediterranean scrub, aromatic herbs, ferrous and spicy notes
- Taste: soft tannins, balance between freshness and glycerine, long savoury persistence
- Vinification: indigenous yeasts, 18–20 days maceration without temperature control
- Origin and ageing: north-east Etna at 600–700 m; 24 months in oak, 6 months in bottle
Description
What kind of wine it is
Etna Rosso Arcurìa by Graci is a still red wine that precisely expresses the character of the Sicilian volcanic territory. Made from Nerello Mascalese grapes, it features a structured style and a pronounced territorial imprint. On the nose, it reveals an aromatic profile dominated by bramble fruits, Mediterranean scrub, aromatic herbs and ferrous notes typical of lava soils, enriched by hints of nutmeg and coffee. On the palate, it displays a velvety tannic texture, balanced by well-integrated softness, finishing with a savoury streak of remarkable persistence. The ruby colour with slight transparency anticipates a deep and satisfying sip.
Where it comes from
The grapes are grown on the north-eastern slope of Etna, in the Passopisciaro area. The vineyards are cultivated at high altitudes, between six hundred and seven hundred metres above sea level, in a pedoclimatic context that favours a taut flavour profile. The volcanic soils are brown, rich in stones and have a loamy-sandy texture with a neutral pH. The absence of limestone is compensated by a rich mineral content, with high concentrations of iron and nitrogen, which give the wine its unmistakable nuances. The bush-trained cultivation ensures low yields and optimal aromatic expression.
How it is produced
The harvest takes place during the last week of October. Vinification involves fermentation with indigenous yeasts, without temperature control. The must remains in contact with the skins for eighteen to twenty days inside truncated conical oak vats, facilitating the extraction of varietal aromatic components. The wine then matures for twenty-four months in large oak barrels, during which malolactic fermentation occurs spontaneously. A final six-month refinement in bottle allows the structure to integrate and the balance of the long savoury finish to be defined before release.
History and Curiosities
Etna Rosso DOC Arcurìa expresses the most authentic soul of the volcano, born from Alberto Aiello Graci's desire to enhance the high-altitude lava soils. This pure Nerello Mascalese, cultivated as bush vines, comes to life through spontaneous fermentation and a patient maturation in oak vats for two years. The result is a red wine of refined elegance, praised by the most authoritative wine guides, which captivates the palate with velvety tannins and a persistent savoury finish, perfectly embodying the grace and power of the Etnean terroir.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2004
- Oenologist: Alberto Aiello Graci, Emiliano Falsini
- Bottles produced: 85.000
- Hectares: 30
Grapes and volcano, these are the wines of Graci, unique interpreters of an extraordinary terroir. The winery is an old and majestic palmento skilfully restored by Alberto. Here, one part is occupied by the production structure, while another part, with cross vaults, still houses the old barrels and tools for wine production. Read more
| Name | Graci Etna Rosso Arcuria 2021 |
|---|---|
| Type | Red 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 | Graci |
| Story | History and Curiosities Etna Rosso DOC Arcurìa expresses the most authentic soul of the volcano, born from Alberto Aiello Graci's desire to enhance the high-altitude lava soils. This pure Nerello Mascalese, cultivated as bush vines, comes to life through spontaneous fermentation and a patient maturation in oak vats for two years. The result is a red wine of refined elegance, praised by the most authoritative wine guides, which captivates the palate with velvety tannins and a persistent savoury finish, perfectly embodying the grace and power of the Etnean terroir. |
| Origin | North-east slope of Mount Etna, Passopisciaro, Castiglione di Sicilia (province of Catania) |
| Soil composition | Brown, of volcanic origin rich in coarse fragments, from sandy loam to loamy sand, neutral pH, non-calcareous, rich to very rich in iron and with a high nitrogen content. |
| Plants per hectare | Between 6,000 and 10,000 vines per hectare |
| Yield per hectare | 40 q/ha |
| Harvest | Ultima settimana di ottobre |
| Fermentation | 18–20 days |
| Production technique | Traditional red fermentation without selected yeasts and without temperature control; maceration on the skins for 18–20 days; ageing for 24 months in large oak vats and a further 6 months in bottle; spontaneous malolactic fermentation |
| Wine making | Traditional red fermentation without selected yeasts and without temperature control in truncated conical oak vats, with maceration on the skins for 18–20 days; aged for 24 months in large oak vats with spontaneous malolactic fermentation and a further 6 months in bottle. |
| Aging | 24 months in large oak vats with spontaneous malolactic fermentation and a further 6 months in the bottle |
| Allergens | Contains sulphites |