Etna Rosso "Contrada Diciassettesalme" DOC COTTANERA
| Punteggio sommelier | 91/100 | 2025 |
| Luca Maroni | 90/100 | 2020 |
| 2 Bicchieri gambero rosso |
|
2020 |
| 4 Grappoli AIS |
|
2020 |
| Robert Parker | 92/100 | 2020 |
| 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 |
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.
