I Vigneri Rosso 2021

Wine profile
Nerello Mascalese 90 %, Nerello Cappuccio 10 %
Alberello Etneo, average age of the vines 20 years.
The proud Etna Red I Vigneri is part of an annually released wine collection for which local producers refine various grapes in the historic Palmento Caselle wine cellar. Here, an almost forgotten traditional vinification method of Etna is revived.

Wine production
Etna Red I Vigneri stands for authenticity, history and purity. It is rooted in Palmento Etneo and produced according to biodynamic principles, without any cooling systems or wood processing. The grape harvest takes place by hand in the first and second half of October, followed by an 8-day maceration with grape skins and stems. The spontaneous fermentation lasts 8 to 10 days and takes place without the addition of yeast. For ageing, the wine spends 6 months in underground terracotta amphorae, with minimal filtration and addition of sulphur just before bottling. On average, about 5,000 bottles are produced per year.

Colour
An intense violet red with sparkling purple accents.

Scent
The Etna Red I Vigneri 2021 opens with dark berry fruit, including blackberries, sour cherries, blackcurrants, figs and sloes. An aromatic herbal carpet of rosemary, thyme, juniper, violets and wild roses lurks in the background. Notes of black pepper, wood smoke and bacon give it a robust component, while at the same time it exudes a refreshing fruitiness that emerges more and more with time.

Taste
On the palate, it scores with its stimulating freshness, a multitude of fruits and youthfully ripe tannins underpinned by a lively acidity. Notes of herbs and salt complement its stimulating and complex profile, leading to a cool and exceptionally refreshing drinking experience. A wine just ripe for drinking with excellent ageing potential and great versatility as a food companion, especially with barbecues. When tasting, sufficient decanting time and slightly chilled serving temperature is recommended.

Alternatives to the food recommendations: Stuffed red peppers with quinoa and dates, grilled mackerel with balsamic onions and rib eye steak on a bed of cucumber and gin salad.