Grape variety: Nerello Mascalese – indigenous to the Etna area
An elegant wine, dark wild cherries, earthiness, tar and grilled herbs come together in this relative large-scaled, rustic wine for the Etna region.
Production area: the Arcurìa vineyard on the northeastern slopes of Etna at Passopisciaro, Castiglione di Sicilia
Altitude: between 600 and nearly 700 metres above sea level
Vine density: between 6,000 and 10,000 plants per hectare
Soil types: dark brown in colour, volcanic in origin, well-drained – almost sandy in some parts, neutral pH, not calcareous, mostly very rich in iron and nitrogen
Harvest: mid October
Yield: 30 hectolitres per hectare - 3 or 4 bunches per vine.
Fermentation: classic red fermentation in vertical wooden ‘tini’ (conical in shape), with maceration on the skin for 25 days
Maturation: 14 months in large wooden ‘tini’, made from Nevers oak by Austrian Cooper Stockinger. Malolactic fermentation occurred naturally
Bottle aging: at least 12 months before release
2012 Etna Rosso Arcuria – 93 Points – James Suckling (Oct 2014) "Lots of sweet strawberry character on the nose and palate. Very pure. Full body, soft, silky tannins and a long, intense finish. Loads of flavor but lively and tangy. Drink or hold."
2011 Etna Rosso Quota 600 – 93 Points – Robert Parker Wine Advocate (#212 May 2014) "The 2011 Etna Rosso Quota 600 Contrada Arcuria is a pure expression of Nerello Mascalese from the north side of the volcano at 600 meters above sea level. That magical combination of high altitude and strong Sicilian luminosity is what ripened grapes without lessening aromas or freshness. This is an extremely elegant wine that shows a good use of oak to round out some of the grape's harder edges. Exotic spice, dried cherry, wild mountain herbs and a strong dose of volcanic ash contribute to the bouquet. The 2011 vintage shows an especially vibrant quality of red fruit flavors." ~ M.L.