Etna Rosso Alta Mora di Cusumano is pure Nerello Mascalese, an indigenous Etna variety grown in espalier and sapling in 12 hectares of vineyards, at an altitude of 600/800 metres above sea level in the municipality of Castiglione di Sicilia, in the Verzella and Pietramarina districts, Feudo di Mezzo and Solicchiata. The harvest takes place in the second ten days of October; maceration lasts for about 12 days, after which the malolactic fermentation takes place in steel (a fermentation by lactic bacteria that transforms malic acid into lactic acid, modifying the acid structure of the wine and making it softer). The wine is then aged in 25 hl barrels.

ETNA ROSSO ALTA MORA CUSUMANO: TASTING

Etna Rosso Alta Mora is presented in the glass of a vivid ruby red; on the nose, it is all about the undergrowth, from small black fruits to mineral and humus notes. In the mouth, it is tight, dry, quite fresh, with a long and savoury finish. Very good with the fragrant cartocciata of Catania, or with rabbit stewed with olives.