Description
Tornatore Etna Rosso Contrada Trimarchisa is a wine that will make you experience the scents of Sicily, more precisely, of the lands near the municipality of Castiglione di Sicilia, at the foot of Mount Etna, in the eastern part of the island. The Tornatore Farm has owned and cultivated vast lands between the Nebrodi and Etna mountains since 1865. For about 10 years, it has focused on local grapes to produce this exquisite wine, which has been awarded the DOC (Controlled Designation of Origin) certification. Here, between hills and mountains, on hills ranging from 500 to 700 meters above sea level, the success story of Tornatore Etna Rosso Contrada Trimarchisa was born. This wine is produced from native Sicilian grapes: Nerello Mascalese, Nerello Cappuccino, Carricante, and Catarratto, grown on naturally fertile volcanic and calcareous soils. The geographical location between Etna and the Nebrodi mountains creates an ideal microclimate for these vineyards, which are still cultivated using traditional methods: typical terraces expertly dug and secured with dry-stone walls made of lava stone. Creating these terraces was no easy feat; it was necessary to excavate the hard lava flows, creating not only excellent soil for the vineyards but also an added value to the Sicilian landscape. The grapes are fermented in wooden containers; after this phase, the wine is left to age in wooden barrels for at least a year.
Awards
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1865
- Oenologist: Angelo Di Grazia
- Bottles produced: 350.000
- Hectares: 72
| Name | Tornatore Etna Rosso Contrada Trimarchisa 2018 |
|---|---|
| Type | Red green still |
| Denomination | Etna DOC |
| Vintage | 2018 |
| 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 |
| Origin | Castiglione di Sicilia (Catania). |
| Cultivation system | Spurred cordon. |
| 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 | Destemmed and not fully crushed, the grapes are sent into truncated conical wooden vats, where they macerate for about 10 2 days at a temperature of 22-25°C. Manual punching-down is carried out several times a day on the macerating grapes with a pneumatic punching-down machine. Once fermentation is complete, the grapes are left to macerate for a few more days, after which they are drawn off and pressed using a traditional vertical press. The wine thus obtained rests, in 25-hl barrels, for 18 months before being bottled. |
| Aging | 18 months in wooden barrels and concrete tanks and 6 months in the bottle. |
| Allergens | Contains sulphites |

