Eno-Trio Etna Rosso Nerello Mascalese Calderara 2019
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Eno-Trio Etna Rosso Nerello Mascalese Calderara 2019
Regular price Regular Price: $38.99 Sale priceYour Price: $31.97
Save $7.02
Available: 11
/
Organic
The wine is an intense ruby red with great freshness and good consistency. On the nose there are hints of ripe forest fruit, crushed raspberry, spice and vanilla. The palate features a medium body with snappy acidity and verve. This is astoundingly good.
This wine is produced from grapes from a centuries-old vineyard which is, for the most part, ungrafted, pre-phylloxera rootstock. Contrada Calderara is one of the best vineyards on Etna for the production of Etna Rosso DOC, where vines have been grown for centuries. The vineyard is located on the northern slope of the volcano at an altitude of 650 meters above sea level. The volcanic soil is rich in minerals and organic material.
The grapes are harvested manually in open boxes between late September and early October, immediately pressed and separated from the stems. The destemmed and crushed fruit remains in open vats and tonneaux where alcoholic fermentation begins spontaneously. No selected yeasts or other oenological products are added. After an 8-10 day fermentation, the wine is kept on the skins for a few more days. It is then drawn off with pressing with a manual hydraulic press. The wine was then kept in barrels, barriques and fourth and fifth passage tonneaux for six months, where spontaneous malolactic fermentation took place.
The wine is an intense ruby red with great freshness and good consistency. On the nose there are hints of ripe forest fruit, crushed raspberry, spice and vanilla. The palate features a medium body with snappy acidity and verve. This is astoundingly good.
This wine is produced from grapes from a centuries-old vineyard which is, for the most part, ungrafted, pre-phylloxera rootstock. Contrada Calderara is one of the best vineyards on Etna for the production of Etna Rosso DOC, where vines have been grown for centuries. The vineyard is located on the northern slope of the volcano at an altitude of 650 meters above sea level. The volcanic soil is rich in minerals and organic material.
The grapes are harvested manually in open boxes between late September and early October, immediately pressed and separated from the stems. The destemmed and crushed fruit remains in open vats and tonneaux where alcoholic fermentation begins spontaneously. No selected yeasts or other oenological products are added. After an 8-10 day fermentation, the wine is kept on the skins for a few more days. It is then drawn off with pressing with a manual hydraulic press. The wine was then kept in barrels, barriques and fourth and fifth passage tonneaux for six months, where spontaneous malolactic fermentation took place.
SKU
PJ00384