€ 119,95
Please contact us if interested due to limited stock.
Profumo di Vulcano begins with a small vineyard that dates back to the late nineteenth century. About half a hectare of land on the northern slopes of Mount Etna at 600 meters above sea level, in the district of Feudo di Mezzo, a small hamlet in Passopisciaro, in the municipality of Castiglione di Sicilia. Its altitude and north-facing location provide shelter from the strong winds of the sirocco, causing daily temperatures to hover around 28°C in summer. These unique conditions allow the grapes to ripen longer and develop their flavor and complexity. The vines, which average 100 years old – some predating the nineteenth-century phylloxera plague – represent the best native varieties of Etna. There are Nerello Mascalese and Cappuccio, Alicante and Francisi, as well as about forty white vines. A vineyard garden to sum up this country perfectly.
Winery: Federico Graziani
Wine: Etna Rosso “Profumo di Vulcano”
Classification: DOC
Grape variety: Nerello Mascalese, Nerello Cappuccio, Alicante, Francisi
Region/Area: Etna (Sicily)
Type: Dry red wine
Ground: Sandy, volcanic, very rich in minerals
Harvest: 2021
Alcohol: 13,5%
Closure: Cork
Serving temperature: 18-20° C
Mounting potential: Long shelf life
Content: 0.75L
The grapes are picked by hand in late September/early October. Spontaneous fermentation takes place in open oak barrels (no temperature control) with indigenous yeasts. The wine is then aged in new and used tonneaux for 24 months, before aging in bottle for another 6 months.
An intense ruby red color, deep and transparent.
Raspberry and wild blueberry aromas are followed by hints of citrus, Mediterranean scrub, orange, mandarin, marjoram and myrtle; over time, the wine opens up and notes of sweet spices, sandalwood
and pipe tobacco forward.
Rich and deep in flavor, but never heavy, with slightly lively tannins. The finish is complex, with a salty-sweet feel that exhibits personality and perseverance.
Excellent with all of Nebrodi’s recipes for black suckling pig or feathered game dishes such as partridge and pheasant.
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