描述
Still red wine from Etna, 14.5% ABV, produced by Girolamo Russo. Blend: 95% Nerello Mascalese and 5% Nerello Cappuccio. 0.75L bottle, 2021 vintage. A wine born on the slopes of the volcano, in Passopisciaro, where passion and tradition blend to create a red wine of great character. Spontaneous fermentation with indigenous yeasts and maceration on the skins for 13 days. Aged for 16 months in second-passage barriques, then 6 months in bottle. Intense aromas of fresh fruit, typical cherry and berries, with evident notes of Mediterranean aromatic herbs. Intense ruby red color. Ample, remarkably elegant, supported by a vein of acidity that makes it fresh and vibrant, with excellent structure and remarkable persistence on the palate.
獎項
詳細資訊
香水
顏色
味道
服務於:
16 - 18 °C
長壽:
10 - 15 years
醒酒時間:
1 hour
- 創業年份: 2005
- 釀酒師: Emiliano Falsini
- 生產的瓶子: 70.000
- 公頃: 18
This is the north face of Europe’s largest active volcano, Mount Etna, in the north-eastern corner of Sicily.
The Russos have 26 hectares of land in and around Passopisciaro, with 15 hectares of vineyards surrounded by olive and hazelnut groves. The vineyards are high up, between 650 and 780 metres above sea level, inland from the beautiful town of Taormina. Many of the free-standing bush vines are over 80 years old, surviving in harmony with Etna’s black, mineral-rich volcanic soil.
Giuseppe works the vineyards organically and makes the wines himself. He vinifies each parcel separately, seeking out their individual identities in a series of wines that reflect the diverse character of their terroirs.
Some lava flows are very recent, too recent even to plant on.
The area is broken up into sectors known as ‘contradas’. Each contrada has a name and is linked to one of Etna’s townships. 閱讀更多
| 名称 | Girolamo Russo Etna Rosso Feudo 2021 |
|---|---|
| 类型 | Red green still |
| 葡萄酒名称 | Etna DOC |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按體積 |
| 葡萄品种 | 95% Nerello Mascalese, 5% Nerello Cappuccio |
| 国家 | Italy |
| 产地 | Sicily |
| 供应商 | Girolamo Russo |
| 产地 | Passopisciaro (CT) |
| 酿酒工艺 | Spontaneous fermentation with indigenous yeasts and maceration on the skins for 13 days. |
| 陈酿 | 16 months in barrique not of first passage, then 6 months in bottle. |

