Our Score: 93
Girolamo Russo is a pioneer of natural wine, and this Etna Rosso is no exception: no filtration, 12 days maceration, only indigenous yeasts. The result is a complex, elegant and austere red wine, long in the finish yet not overwhelming with its 14.5% alcohol. Notes of wet forest floor, ash and blood, red flowers and Mediterranean herbs. The tannins are educated, and integrated with the freshness, the dark red fruits and the minerality.
Grapes: Nerello Mascalese, Nerello Cappuccio
Pairing: I will have it preferably with food, like roasted chicken, pappardelle with duck ragu, eggplant parmigiana or any other rich warm food.
Appellation: Etna Rosso DOC, Italy
Mount Etna is the highest volcano in Europe, and it recently began catching the attention of wine connoisseurs and sommeliers. On its northern, eastern and southern slopes, hundreds of farmers have grown grapes for centuries for family consumption, and wine was an important part of the meal more than a drink per se.
In the last 30 years, thanks to a consortium of visionary producers, Sicily in general, and the Etna region in particular, were able to implement more advanced farming and vinification processes which enhanced the uniqueness and the high quality of the grapes, soil and micro-climate (terroir).