|Grape||Nerello Mascelese, Nerello Capuccio, Red blend|
|Style||Dry, Red, Medium Bodied, Red Fruit, Minerality, Spice, Elegance,|
|Dietary||Sustainable, Practicing Organic|
Terrazze dell'Etna 'Carusu' Etna Rosso is a very attractive bright ruby red colour in the glass. There is an elegance on the nose, which entices with red fruit aromas alongside spice and delicate perfumes. Those same riped red fruits come through on the palate and the mouthfeel is rounded with the soft delicate tannins adding to the charming finish. The `Carusu` Etna Rosso is the a marvellous advert for the area from which it comes. The love of the land, the vines and the care taken in making the wines are clear for all to see.
Terrazze dell'Etna 'Carusu' Etna Rosso works beautifully when served with well-seasoned red meats. It goes perfectly with medium-aged cheeses and can work with meatier fish like Tuna.
About the Producer
Professore Antonio Bevilacqua is an engineer by profession and has a very successful business, based in Palermo and Milan, that ensures he travels the world. He is very proud of his Sicilian origins, and in 2007 he decided to start buying land in Etna with a view to producing the best wines possible. Today, his daughter Alessia manages the 35 hectares of vineyard with another 20 that they rent and manage, all situated at an altitude between 600 and 900 metres above sea level. This altitude ensures warm days and cool nights, while the volcanic soil is low vigour, ensuring wines of great intensity and a lovely perfume from low-yielding vines.
Vineyard and Winery
The fruit for this wine comes from vineyards in the Municipality of Randazzo on the northwest side of Etna. At 600 meters above sea level, the vines are planted at roughly 7500 plants per hectare and are an average of 30 years old. The soils here are volcanic, with dark soil born from the disintegration of ancient lava flows. The vines are trained using the Etneo head-trained system.
Fermentation took place with maceration on the skins and thorough pump overs for 40 days. Malolactic fermentation occurred spontaneously, and the wine was aged for 6 months in stainless steel tanks prior to 6 months in barrel. The wine was then aged in bottle for 12 months before release.
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