Tasca d'Almerita
Tenuta Tascante Etna Rosso Contrada Rampante 2021
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Nerello Mascalese |
| Aging | Aged in 25-hectolitre Slavonian oak barrels for 12 months. |
- Grape variety and style: 100% Nerello Mascalese; Etna Rosso DOC with an austere and rigorous character
- Volcanic soil: Vigna Rampante at 740 metres on the northern side of Etna, on ancient soils
- Vinification: in steel for 8 days at 25-30 °C with complete malolactic fermentation
- Ageing in wood: 12 months in 25-hl Slavonian oak barrels to ensure balance
- Profile and service: dark and ashy notes, rich structure. Serve at 16-18 °C after 1 hour
Description
What type of wine it is
The Tenuta Tascante Etna Rosso Contrada Rampante is an austere and rigorous expression of the volcano created by Tasca d’Almerita. Produced entirely from Nerello Mascalese grapes, it embodies the essence of Etna Rosso with a brilliant ruby red colour. On the nose, it reveals clear notes of small dark fruits, which evolve into earthy nuances of forest floor, volcanic ash, and subtle spices. On the palate, it stands out for its rich and savoury structure, supported by deep and well-integrated tannins. Thanks to maturation in Slavonian oak casks, the wine achieves a perfect gustatory balance. At the table, it pairs superbly with mature cheeses, elaborate meat dishes, or a traditional stewed rabbit.
Where it comes from
The grapes come from Contrada Rampante, located on the northern slope of Etna, in the territory of Castiglione di Sicilia. The vineyards are situated at an altitude of 740 metres on wide terraces bounded by characteristic dry-stone walls. Among the Tasca d’Almerita properties, this estate boasts the greatest sun exposure, benefiting from a particularly warm and bright microclimate. The vines sink their roots into ancient volcanic soils, formed between 15,000 and 4,000 years ago. This complex mineral matrix translates into a marked savouriness and an aromatic profile characterised by a vibrant earthy energy.
How it is produced
The grapes are harvested in late October from trellis-trained vines. The winemaking process involves fermentation in stainless steel tanks, designed to extract colour and tannins in an optimal way. This is followed by complete malolactic fermentation, a fundamental step to soften and harmonise the wine's natural acidity. Ageing continues for twelve months in Slavonian oak casks, which allow the flavour texture to be refined while preserving the integrity of the grape variety. To fully appreciate its complexity, it is recommended to serve it at a temperature of 16-18°C, preferably after decanting for about an hour to facilitate perfect oxygenation in the glass.
History and trivia
The vineyards of the Rampante district grow on formations of volcanic origin dating back to a period between 15,000 and 4,000 years ago. This district, characterised by wide dry-stone wall terraces, enjoys a unique conformation with an average gradient of 4.7% and is the warmest of the four estates thanks to the high solar exposure.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
93/100
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
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1830
- Oenologist: Laura Orsi
- Hectares: 697
The Tasca family is internationally recognized for its pioneering role in modern Sicilian winemaking. Since 2001, Tasca d’Almerita has pursued a project focused on enhancing native grape varieties in the island’s most vocated territories. Alongside Regaleali—the historic estate spanning approximately 500 hectares—new estates have been added: Capofaro on the island of Salina, Tascante on the northern slopes of Mount Etna, Whitaker on the island of Mozia, and Sallier de La Tour in the Monreale DOC.
In 2019, Tasca d’Almerita was named "European Winery of the Year" by Wine Enthusiast magazine. In 2021, it became one of only 24 wineries worldwide to be awarded the prestigious "Green Emblem" for sustainability by Robert Parker – Wine Advocate. Since March 2023, already a Benefit Corporation, it has earned the esteemed international B Corp certification, joining a select group of companies committed to the highest standards of social and environmental sustainability. In 2025, Tasca d’Almerita received the "Historic Brand" recognition and was officially registered in the Special Register of Historic Brands of National Interest by the Italian Ministry of Enterprises and Made in Italy. Read more
| Name | Tenuta Tascante Etna Rosso Contrada Rampante 2021 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Tasca d'Almerita |
| Story | History and trivia The vineyards of the Rampante district grow on formations of volcanic origin dating back to a period between 15,000 and 4,000 years ago. This district, characterised by wide dry-stone wall terraces, enjoys a unique conformation with an average gradient of 4.7% and is the warmest of the four estates thanks to the high solar exposure. |
| Origin | North slope of Mount Etna, Contrada Rampante, Castiglione di Sicilia (Catania), Sicily |
| Soil composition | Formations of volcanic origin with different lithological characterisations, but from the same time period (between 15,000 and 4,000 years). |
| Cultivation system | Wall bars |
| Plants per hectare | five thousand |
| Yield per hectare | 67 quintals per hectare |
| Harvest | Second half of October |
| Fermentation temperature | 25 to 30 °C |
| Fermentation | 8 days |
| Production technique | Vinification in stainless steel and ageing in 25 hl Slavonian oak casks. |
| Wine making | Traditional red fermentation (8 days) at 25–30 °C in stainless steel; malolactic fermentation fully completed; aged for 12 months in 25 hl Slavonian oak casks. |
| Aging | Aged in 25-hectolitre Slavonian oak barrels for 12 months. |
| Total acidity | 6.5 gr/L |
| PH | 3.34 |
| Allergens | Contains sulphites |