The terraces and stone walls of Randazzo on Mount Etna’s north face make for a special environment to grow grapes from ancient vines. Grape varieties such as Nerello Mascalese and Nerello Cappuccino grow about a half a mile above sea level, where the salty sea winds meet fresh, crisp mountain air that converges with volcanic, rich soil showered with rains and spring water and lots of love. Look at the color! It’s a centuries-old recipe that leads to Etna Rosso.
Our Savoring Sicily small-group will be visiting a vineyard on Etna to touch, taste, and savor its wine, won’t you join us? We’ve got just 4 spots left! September 22 to October 4, 2016. Contact me at AllisonScola@ExperienceSicily.com to reserve your spot!
I am amazed there are so many native grape varieties in Sicily! Nero d’Avola used to be my fave but Etona Rosso has attracted me lately…. I wish I could join you!
Yes, it’s a rich viticulture! I’m learning about it everyday. Great post about the wines in Germany: https://thedoorintopromisedlands.wordpress.com/2016/08/08/german-wine-festivals-in-2015/
Thank you! I’m into German wine at the moment and Etna Rosso tastes a bit like Spätburgunder (Pinot Noir in German). Someone mentioned it similar to Pinot Noir – I think that’s why I like Etna Rosso, of which grapes grow at high altitude.