80% Nerello Mascalese and 20% native varieties, partially whole cluster fermentation in cement tank. It then spends 16 months in 7.5 hectoliter Slavonian oak botti. It shows typical Nerello Mascalese markers, deft spice, red cherries and a distinct mineral backbone (often attributed to the unique volcanic soils of Mt Etna).
I took a bottle of this home last week and drank it over a couple of nights. I absolutely loved it and really think it is cracking value at this price point. On top of that, it’s unlike anything you can produce in Australia. At first, the wine appears tight and slightly jumpy. It’s got some pent-up energy to relay to the drinker, which I am all for. The nose provides an array of botanicals with hints of Angostura bitters, herbal remedy and Campari. As the wine softens with exposure to oxygen, the core of red primary fruit is revealed, offering a pillow of mid-palate softness and comfort before leading to a chalky and grippy finish. There’s so much to like about this wine and constant interest as it morphs and changes with time in the glass. I’d suggest decanting it before serving. – Ches Cook, FWC.