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2018 Etna Rosso “I nove fratelli”

Masseria del Pino
Discount Eligible $58.00
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Federica Turillo and Cesare Fulvio practice their craft in an ancient stone farmhouse (palmento) at 800 meters above sea level in the middle of their vines, making wines by hand (and feet!) just as farmers on Etna did hundreds of years ago. No pumps, cultured yeast, filters, or other modern technology here; a small collection of used barrels and a little hand-operated basket press are the most sophisticated pieces of equipment to be found in their cellar. Their 2018 rosso shows a softer side of Etna, with all the volcano’s wild aromatics but none of the edgy tannins or high alcohol—perfect for serving slightly chilled with pizza or grilled tuna.

Anthony Lynch


Technical Information
Wine Type: red
Vintage: 2018
Bottle Size: 750mL
Blend: 90% Nerello Mascalese, 10% Nerello Cappuccio
Appellation: Etna Rosso
Country: Italy
Region: Sicily
Producer: Masseria del Pino
Winemaker: Federica Turillo and Cesare Fulvio
Vineyard: 1.7 ha total, 120 years
Soil: Volcanic
Aging: Wine is aged in 500L, old, oak barrels for 15 months
Farming: Biodynamic (practicing)
Alcohol: 12%

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About The Region

Sicily

map of Sicily

Italy’s southernmost region and the largest island in the Mediterranean, Sicily has no shortage of sunshine to grow high-quality grapes on a yearly basis. It also does not lack a history of winemaking: since the Greeks settled here almost three millennia ago, the vine has played a major role in the island’s agricultural makeup. Production of cheap bulk wine for blending dominated much of its recent history until now, as we are witnessing a quality revolution that puts forth its great diversity and quality of terroirs, indigenous grape varieties, and local production methods.

While Sicily’s historical reputation is for sweet wines—Marsala and the Muscats of Pantelleria stand out—a number of dry whites and reds are enjoying the spotlight today. The cooler, high-altitude slopes of Etna, with its ashy volcanic soils, have seen an explosion of activity from producers both local and foreign; both whites (primarily from Carricante) and reds (Nerello Mascalese) here are capable of uncommon freshness and finesse. Other noteworthy wine regions are Eloro, where Nero d’Avola gives its best; Noto, an oasis of dry and sweet Moscatos; Vittoria, with its supple, perfumed Frappatos; and Salina, where Malvasia makes thirst-quenching dry whites and deliciously succulent passiti.

Countless foreign invasions over the centuries have given Sicilian architecture and cuisine a unique exotic twist, making it a fascinating destination for gourmands as well as wine importers. With a wealth of dedicated artisans proud to show off the riches of their land, you can bet there are many exciting things still to come from this incredible island.

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Kermit inspecting wine barrels

For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.