Nerello Mascalese being as enticing as ever. There's a lot to like here. Floral undertones draw you in on the nose, alongside that classic fainty smoky, volcanic Etna aroma. Plush on the palate, this is a crowd pleasing rendition, whilst remaining brisk and ethereal. Tidy.
Region/Country: Etna, Sicily, Italy
Grape/s: Nerello Mascalese
Production Method: Traditional fermentation with wild yeasts in concrete tanks and old oak tini, without temperature control. Maceration on skins for 20 days. Matures for 18 months in mixture of concrete and oak tini, with spontaneous malolactic fermentation.
Style: Fruit forward and deeply flavoured with no lack of mineral intensity and refreshing acidity. A more rounded style.