Discover the complex and elegant flavours of Nicosia Etna Rosso Contrada Monte Gorna. Aromas of wild raspberry, dried petals, leather, and spice create a sensory experience. The palate is balanced with pure red berry and cherry fruit, accentuated by savoury notes of black pepper and brown spice. Perfectly paired with rich pasta dishes, roasted game, grilled meats, and semi-aged cheeses. A fine example of Sicilian red, with a long balsamic finish and refreshing acidity.

About the Producer

Cantine Nicosia is based at the foot of Etna, on the east coast of Sicily, where Carmelo Nicosia, along with his sons Franceso and Graziano (5th generation), have developed their family business into one of the area's most important wine producers. Their Trecastagni winery is where tradition meets ultra-modern technology.

Trecastagni, at the base of one of the extinguished craters dotting Mount Etna and at an altitude of around 700m, is home to the ancient vineyards of Monte Gorna, with their distinctive lava terraces. The vineyards have been completely restructured and replanted, focusing on the native varieties used for Etna DOC wines: Nerello Mascalese and Nerello Cappuccio for the red, and Catarratto and Carricante for the whites. The extraordinary wealth of minerals found in Etna's volcanic soils can be credited with the very rich flavour and unique character of the wines produced here.

Just a few miles from the southernmost tip of the Italian peninsula is the lively agricultural centre of Vittoria and the Contrada Bonincontro district - home to the large and impeccably groomed Cerasuolo di Vittoria vineyards planted exclusively with Nero d’Avola, Frappato and Syrah.

Vineyard and Winery

Nerello Mascalese and Nerello Cappuccio grapes are grown on volcanic soils, very rich in minerals, and scattered with small stones called 'ripiddu' which are commonly found in volcanic areas. The vines are planted at an altitude of 700-750 m above sea level, and with a south-easterly aspect. Grapes are hand harvested in mid-late October. Maceration takes place for approximately 10-15 days at a controlled temperature of 24-26°C. Vinification takes place mainly in stainless steel vats, 50% of the wine stays 5-6 months in barrique and a further 5-6 months in large oak casks; the ageing is completed by 6 months in bottle.