About this wine
Vineyard and terroir
The wine is produced from younger vines across the estate’s vineyards in the townships of Randazzo and Castiglione di Sicilia. The vineyards occupy volcanic soils on Mount Etna’s northern slope at elevations of 600–1,000 metres. Vines are between 5 and 50 years old and trained as alberello or modified alberello. Yield is 5–6 tonnes per hectare; the estate’s introductory description specifies approximately 6 tonnes per hectare in good years.
Grapes
98% Nerello Mascalese and 2% Nerello Cappuccio.
Vinification
Harvest occurs during the first and second ten-day periods of October. Fermentation is temperature controlled at 25–28 °C. Malolactic fermentation begins spontaneously.
Ageing
The wine matures for 14–16 months in large French oak barrels with capacities of 10–30 hl, then spends one month in steel before bottling.
Technical data
Etna Rosso D.O.C. Alcohol is 14%. Annual production is approximately 5,000 bottles in 750 ml format. The first vintage was released in 2005.
Tasting profile
Ruby red. The aroma combines ripe fruit with sweet spices. The palate is fresh, rich and finely balanced, with an elegant overall profile. Conceived as an introduction to the estate’s interpretation of Etna’s principal red variety, it is intended to reflect the quality of its vineyard fruit.
Serving and pairing
Serve at 18 °C with pasta, meat dishes or fresh cheeses.
Label / history
Le Vigne di Eli was created by Marco de Grazia as a project dedicated to his daughter Elena, who designs its labels. Part of the proceeds supports the Meyer Pediatric Foundation Hospital in Florence.
