2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.5 g/L
pH 3.2
Total Acidity 6.24 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Nerello Mascalese
Classification Etna DOC
Region Etna Rosso
Soil Volcanic formations between 4, 000 and 40, 000 years old
Elevation 730.0 meters
Slope 8.5°
Orientation North–South Exposure
Harvest Dates 11 Oct 2021
Vine Age Vineyard planted in 2008
Fermentation Vessels Stainless-steel tank
Oak Types Slavonian oak and French oak
Barrel Size 25 hL Slavonian oak barrels and 300 L French oak tonneaux
Contains Added Sulfites Yes
Production Details The 14.40 ha contrada includes 4.9 ha of vineyard, with espalier-trained, spur-pruned cordon vines at 5,000 vines/ha. The official sources conflict on grape yield: the 2021 PDF states 60 quintals/ha, while the current producer page states 74 quintals/ha. Traditional red fermentation took place at 25–30°C for 8 days, followed by full malolactic fermentation. Maturation lasted 12 months in 25 hL Slavonian oak barrels and 300 L French oak tonneaux; the producer page specifies a 90%/10% vessel split and second- and third-passage French oak. Finished-wine total extract was 28.8 g/L.
Tasting Notes Black cherry, powdery hints, rich and dense mouthfeel, savory tannins, silky texture
Vintages
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.5 g/L
pH 3.32
Total Acidity 5.96 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Nerello Mascalese
Classification Etna DOC
Region Etna Rosso
Soil Volcanic formations between 4, 000 and 40, 000 years old
Elevation 730.0 meters
Slope 8.5°
Orientation North–South Exposure
Harvest Dates 20 Oct 2020
Vine Age Vineyard planted in 2008
Oak Types Slavonian oak and French oak
Barrel Size 25 hL Slavonian oak barrels and 300 L French oak barrels
Production Details The 14.40 ha contrada includes 4.9 ha of vineyard, with espalier-trained, spur-pruned cordon vines at 5,000 vines/ha and a grape yield of 63 quintals/ha. Traditional red fermentation took place at 25–30°C for 8 days, followed by full malolactic fermentation. Maturation lasted 12 months in 25 hL Slavonian oak barrels and 300 L French oak barrels. Finished-wine total extract was 26.3 g/L.
Sources: cdn.tascadalmerita.it ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2305918 | — | — | wine-searcher.com ↗ |