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2020 Etna Rosso “Sciare Vive”

Vigneti Vecchio
Discount Eligible $40.00
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Anthony highlighted our relatively new Etna grower Grottafumata in the March 2022 edition of our monthly brochure in the “Looking Forward” segment. Here is another young estate in Solicchiata on the northeastern slopes of the volcano called Vigneti Vecchio, named after winegrower Carmelo Vecchio (and yes, they have a lot of old vines), that is another up-and-coming address to watch carefully. With the type of cuisine we like to cook at our home—many times simple, rustic Italian—I find myself reaching for this red often. It is medium-bodied, not too heavy and not too light, with beautiful aromatics, a silky texture, and an earthy grit from the lava in which it is planted.

Dixon Brooke


Technical Information
Wine Type: red
Vintage: 2020
Bottle Size: 750mL
Blend: 90% Nerello Mascalese, 10% indigenous varieties (Minnella, Inzolia, Carricante, Grecanico, Catarratto, Malvasia)
Appellation: Etna
Country: Italy
Region: Sicily
Producer: Vigneti Vecchio
Winemaker: Carmelo Vecchio
Vineyard: 1.5 ha total, 50 to 130 years old
Soil: Volcanic
Farming: Organic (practicing)
Alcohol: 14.2%

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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.