Aromas of red roses, violets, red berries. It is fresh and smooth on the palate with flavors of red plums, cola, baking spices and minerality. 

WINE INFORMATION

The Scammaccas are one of the oldest winemaking families on Etna, with estates dating back to 1860. They cared for olive groves and orchards, making oil and jams. They also nurtured a variety of native grapes. But it was only in 1980 that Barone Emanuele Scammacca del Murgo turned the farm to modern agriculture. The Barone was a diplomat, serving as ambassador to the Vatican, Brussels, and Moscow, and serving as Assistant Secretary of State. When he retired, he and his eight sons focused their efforts on the farm. They expanded the varieties planted to include international grapes with Cabernet Sauvignon and Pinot Noir, among the first to do so. They were the first to make a sparkling wine on Etna, a Nerello Mascalese vinified as a white wine using the Champagne method in 1982. They also changed the vineyard practices, moving from the traditional alberello (bush) method to cordon planting, where the vines are trained on wires above ground. By 1989, Michele Scammacca made a bottle fermented Nerello in bianco and rosado. Along with local enologist Luigi Lo Guzzo, he modernized winemaking technology and adapted to changes in Italian wine laws. He continues the pattern of innovation while embracing tradition.

Grapes for this wine, first made in 1982, come from 30+-year-old vines sustainably farmed and harvested manually. The juice is fermented and aged in stainless steel. Six thousand cases are produced annually.

Charcuterie, Cheese, Chicken/Turkey, Grilled preparations, Mushrooms, Pizza, Roasted Root Vegetables, Sausage, Tomato Sauce, Wild Game