Girolamo Russo Etna Rosso Calderara Sottana 2018

€61.06
+-

Pairings

Abbinamento per Pig Pig
  1. Crafts
  2. Old vines

description

Details of wine

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Color

Rosso rubino intenso.

Smell

Bouquet estremamente complesso in cui spiccano la mora, il ribes e la marasca in cui si integrano perfettamente cenni di erbe mediterranee.

Taste

Ampio, di notevole eleganza, sorretto da una vena acida che lo rende fresco e vibrante, di ottima struttura e notevole persistenza gustativa.

Details

Features

YEAR 2018
VINES 6% Nerello Cappuccio, 94% Nerello Mascalese
TRAINING SYSTEM Alberello e alberello "modificato" a spalliera.
ALCOL 14.00
FORMAT 0,75 L Standard
COLLECTED Manuale, seconda metà di Ottobre.

Details

Informations

CLASSIFICATION DOC Etna
TEMPERATURE 16-18
LOCATION Contrada Calderara Sottana (Randazzo)
GROUND Terreno vulcanico, sabbioso, ricco di minerali
REFINEMENT 18 mesi in tonneux usate. Minimo 6 mesi di affinamento in bottiglia.
ANNUAL PRODUCTION 1800
PLANTS FOR HECTARE 4500
WINEMAKING 15 giorni di macerazione sulle bucce. Fermentazione condotta in maniera spontanea dai lieviti presenti naturalmente sulle uve.
DECANTING 1 ora
RETURN HALF 30 q.

Details

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Name: Girolamo Russo
Start-up year: 2005
Cultivated hectares: 18
Winemaker name: Emiliano Falsini
Address: Via Regina Margherita, 78 - Passopisciaro (CT)
Web Site: www.girolamorusso.it

The Girolamo Russo estate was founded in 2005 by Giuseppe Russo, in memory of his late father. The family are native of Passopisciaro, one of the key villages at the heart of the rebirth of Etna’s most important grape variety, Nerello Mascalese. This is the north face of Europe’s largest active volcano, Mount Etna, in the north-eastern corner of Sicily. The Russos have 26 hectares of land in and around Passopisciaro, with 15 hectares of vineyards surrounded by olive and hazelnut groves. The vineyards are high up, between 650 and 780 metres above sea level, inland from the beautiful town of Taormina. Many of the free-standing bush vines are over 80 years old, surviving in harmony with Etna’s black, mineral-rich volcanic soil. Giuseppe works the vineyards organically and makes the wines himself. He vinifies each parcel separately, seeking out their individual identities in a series of wines that reflect the diverse character of their terroirs. Some lava flows are very recent, too recent even to plant on. The area is broken up into sectors known as ‘contradas’. Each contrada has a name and is linked to one of Etna’s townships.