Description

Giovanni Rosso, Etna Rosso, Sicily, Italy, 2018

Grape: Mostly Nerello Mascalese (planted in 1975), with small batches of other local varieties, matured in French oak.

Fine and deep aromas, introduced by Mediterranean citrusy sensations, followed by violet, bergamot, wet stones, forest leaves and elegant hints of white pepper. Juicy, progressive delicate tannins and vibrant acidity. Lots of raspberry fruit on the palate. Neat and savoury finish.

"A lovely pale orange-red tinge to the wine in the glass. Such an aromatic nose filled with iron filings, wet stone and summer berry fruits alongside violet touches. It has such freshness on the tongue, immediately juicy and then fills out with density of flavour. There’s a captivating rusticity to this with a savoury, almost herbal element edging the bright cherry and raspberry fruit. Soft tannins and lively acidity. A star-value buy. Made with native grape Nerello Mascalese with small percentages of other local and indigenous varieties. Vines are planted on volcanic soil in a north/northeastern site 750 metres in altitude. First vintage 2016. Production 20,600 bottles." 93/100 points, Georgina Hindle (at Bordeaux, 20 Jul 2021), Decanter.com

"Pale but vibrant ruby in colour, from 6.5ha of 45 year old vines on the northern slopes of Etna at 750m. So fragrant it’s crazy, soft raspberry and cranberry fruits, this is far more intense on the nose than you expect from the colour. Very approachable, easy to enjoy, fragrant with rolling waves of summer fruits, orange peel and earthy dried herbs. No need to wait to drink this, although you feel gentle tannins guiding your way through the palate. Easy to recommend this wine from Davide Rosse (originally from Piedmont, and you can see something of the delicacy of nebbiolo here, the whisper of a variety that specialises in gentle persuasion). Aged in an array of differently sized French oak barrels and casks. Got to be the best value wine of the September Releases." 94/100 points, Jane Anson, September 2021

Drink with Wellington style filet, mushroom soup with croutons.

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