Etna Rosso

Organoleptic characteristics

Colour: Ruby Red
Bouquet: Undergrowth,especially red fruits
Flavour: full body and velvety


Production Area: North Etna
Vineyards in Ha: 50
Exposition: North
Altitude:700-800 metres above sea level
Soil Type: Vulcanic
Vineyards age: 5-30
Planting density for hectare: 5000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 70-80 about
Yield for hectare: 70% about
Harvest period: October/November
Climate: hot-humid


Maceration of skins in days: 30
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 12
Fermentation temperature in C°: 22-24
Malolactic fermentation: yes

Laboratory analysis

Sugar content at harvest time: 20-23° babo
Total Acidity of the must at harvest time: 7 about
Alcohol content: 12,50-14 % Vol
Ph: 3.50


Refinement: 1 year ageing in oak barrels
Bottle ageing: 1 years
Type of wood: Oak from Slavonia


Glass bottles: 0,75l
N° of bottles in box: 6

Serving suggestion

All types of meats,cold cuts and cheeses

Serving temperature: