Etna Rosso "Contrada Diciassettesalme" DOC COTTANERA

Codice Prodotto 4022
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Premi e riconoscimenti
Punteggio sommelier 91/100 2025
Luca Maroni 90/100 2020
2 Bicchieri gambero rosso 2020
4 Grappoli AIS 2020
Robert Parker 92/100 2020
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Caratteristiche
Cantina COTTANERA
Denominazione Etna Doc
Annata 2019
Uvaggio 100% Nerello Mascalese
Gradazione 14,00%
Cl 75cl
Solfiti Contiene Solfiti
Sede Cantina Cottanera Azienda Vinicola - Castiglione di Sicilia (CT) - Contrada Iannazzo, Strada Provinciale, 89
Bottle size Standard bottle
Combination Roast meat, Pasta with meat sauce, Caponata, Sliced beef, wild game, spicy cheese, Hard cheese, Florentina Steak
Region Sicily (Italy)
Style Medium-bodied and fragrant
Wine list Etna
Descrizione del vino

A wine produced with 100% pure Nerello Mascalese grapes reared within the company limits of the Castiglione di Sicilia estate in the district known locally as the Diciassettesalme. An area suited from a viticultural point of view because it is excellently exposed to the excellent influence of the sun and wind. Harvest takes place during the first ten days of October with the grapes at perfect ripeness. Vinification takes place by soft destemming and maceration in contact with the skins at controlled temperatures of 28 ° C for about 25-30 days. Fermentation is at a controlled temperature of 26-28 ° C with constant pumping over and punching down. Subsequently the malolactic takes place in French oak barrels. Finally the refinement which develops for at least 8 months in large French oak barrels.

 

Etna Rosso Contrada Diciassetesalme’s features

An intense ruby red color. Nose has red berries such as raspberry, strawberries and blackberries and turns towards notes of herbs such as mallow, thyme and juniper accompanied by mineral sensations. Taste on the palate is very broad, the tannins are perfectly balanced and the finish is long and delicately balsamic.

 

Suggested food pairings while tasting this Etna Rosso Contrada Diciassettesalme

Excellent with mushroom-based dishes, white meat sauces, semi-aged cheeses. The optimal serving temperature is 16 ° C.

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