2022 Technical Specifications
Alcohol 14.5%
Region Etna Rosso
Tasting Notes Savory and tangy, with coffee, potting soil, cranberry, dried cherry and bitter-orange aromas; earthy and metallic on the palate, with cranberry, cherry and citrus buoyancy, firm flexible tannins and waves of acidity.
Critics Ratings 93
Sources: www.wineenthusiast.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 0.68 g/L
pH 3.39
Total Acidity 5.99 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Nerello (the source does not specify the Nerello variety)
Drinking Window Cellaring potential: 2035+
Classification Etna Rosso DOC
Region Etna Rosso
Soil Volcanic, Sandy and stony mixed soil
Orientation Northern Slope Of Mount Etna
Sulfites 75.0 ppm
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Contrada Feudo is described at approximately 650 m, with some Nerello Mascalese parcels over 70 years old. The page is internally inconsistent about maturation: its specification says 18 months in tonneau, while its narrative says approximately 16 months in used tonneaux. Recommended serving temperature is 16–18°C.
Tasting Notes Medium ruby; redcurrant, sour cherry, dried herbs, crushed stone and smoked salt; juicy, fresh and concentrated, with taut acidity, compact fine tannins, earth, red pepper and graphite.
Food Pairing Red meat, feathered game, offal, aged cheese, terrines and pâté, light game dishes, and savory snacks.
2018 Technical Specifications
Alcohol 14.0%
Grape Varieties 94% Nerello Mascalese, 6% Nerello Cappuccio
Classification Etna Rosso D.O.C.
Region Etna Rosso
Soil Volcanic, Sandy, Mineral-rich soil
Elevation 650.0 meters
Orientation Northern Slopes Of Mount Etna
Harvest Dates Second week of October
Sites Contrada Feudo, Randazzo
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 15 days
Oak Types Oak
Barrel Size 2600
Production Volume 4,000 bottles
Bottles4,000
Production Details Approximately 70-year-old vines selected from 1.50 ha, planted at 5,500 vines/ha and trained as alberello and modified alberello on trellis. Yield is reported as 30 quintals/ha. Grapes are harvested manually. Fermentation is spontaneous at 28–30°C; malolactic fermentation occurs spontaneously in spring. Maturation is 18 months in second-use 2,600-L oak casks followed by at least six months in bottle.
Sources: www.girolamorusso.it ↗ · Compare this vintage
Producer Information
Website
Address
Via Regina Margherita 78, 95012, Passopisciaro (CT), Italia
Phone
+39 942 983142
Email
Owner
Giuseppe Russo