Checkout the latest Episode of Wine Terroir discussing the wines of Mt Etna 🌋🍷(Part 2) ·

➡️ https://youtu.be/BLidx6ZMIHs or click the link in my bio ·

This episode discusses the grape 🍇 nerello cappuccio as a single varietal·

 Checkout the latest Episode of Wine Terroir discussing the

Checkout the latest Episode of Wine Terroir discussing the wines of Mt Etna 🌋🍷(Part 3) ·

➡️ https://youtu.be/z3qNqVzhGik or click the link in my bio ·

This episode discusses the grapes of Etna Bianco and Etna Bianco Superiore. This episode also features one of my favorite white wines from the region

2013 Benanti - Nerello Cappuccio Sicilia IGT (84 pts)

- Watch the full video review 📺➡️ https://youtu.be/BLidx6ZMIHs or click the link in bio

 2013 Benanti - Nerello Cappuccio Sicilia IGT (84 pts)

2012 Benanti - Pietra Marina Etna Bianco Superiore (93 pts)

Watch the full video review 📺➡️ https://youtu.be/z3qNqVzhGik or click the link in my bio. Also covers some background about Etna Bianco and Etna Bianco Superiore·

 2012 Benanti - Pietra Marina Etna Bianco Superiore (93 pts)

Respect for nature, low intervention and organic farming has been passed down from father to son for generations at Camarda.

The 90 year old vines are located in volcanic soils between the slopes of Mt. Etna and the Alcantara Valley in Castiglione di Sicilia.

Spontaneous fermentation with natural yeasts, aged in used oak barriques.

Red-violet in colour, with aromas of black currant, strawberry, smoky earth, licorice and roasted chipotle pepper. Black cherry, pomegranate, rose petal and roasted herbs are framed by fresh acidity and firm tannins.

Blackberry, black cherry, black pepper and smoky minerality infuse the lush finish.

Camarda Nerello Mascalese Terre Siciliane IGT 2018

 Respect for nature, low intervention and organic farming

Count Lucio Tasca is a leader in eco-sustainable farming and carbon neutral programs.

Grapes are from young vines, planted in 2004 & 2007 on the north slope of Mount Etna, specifically from contradas Sciaranova, Piano Dario and Rampante.

The terraced vineyards have volcanic sediment soil and are at 600 meters in elevation. [The name ‘Ghiaia Nera’ is in reference to these black soils.] Aged in large Slavonian oak barrels for 24 months.

Bright ruby red in colour, with aromas of smoky earth, strawberry, rose petal and tarry minerality.

Wild strawberry, red currant, pomegranate and white pepper are framed by firm tannins and bright acidity.

Red currant and a wisp of smoke harmonize with the spicy finish. Straightforward, lively and a great value.

Tenuta Tascante ‘Ghiaia Nera’ Etna Rosso DOC 2017

 Count Lucio Tasca is a leader in eco-sustainable farming

Generations of the Calcagno family have been making wine on the northern slope of Mt. Etna in Passopisciaro.

Dedicated to making wines that are a “mirror of their territory”, farming is organic and with minimal intervention.

Vines are 90+ years average age at 650 meters in elevation, in black volcanic soils, from the Arcuria contrada [cru]. Fermented in stainless steel, aged for 12 months in used French oak barriques.

Transparent garnet in colour, with aromas of cherry, pomegranate, strawberry, volcanic earth, sweet pine and cinnamon.

Cherry, pomegranate, tarry earth, black pepper and grilled herbs are flanked by fresh acidity and firm tannins.

Iron minerality and black cherry linger between each silky sip.

Nerello Mascalese with a small amount of Nerello Cappuccio

Calcagno ‘Arcuria’ Etna Rosso DOC 2016

 Finally a beam of light..... Generations of the Calcagno

Agile and lively, lighter and more delicate than previous vintages 🌋🍇 Frank Cornelissen states: “skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability.

Fermentation begins with a pied-de-cuve using only indigenous yeasts and skin contact for about 10 days, aged in 2500 liters to 7000 liter neutral epoxy tanks.

Ruby coral in colour, with aromas of mandarin orange, red apple, strawberry, cinnamon, clove, smoky earth and a trace of licorice.

Red currant, pomegranate, wild raspberry, red apple, hibiscus along with a shake of black pepper and a wisp of smoke are glossed by bright acidity.

Tangy red fruit and vein of tarry earth linger between each sip.

Blend of Malvasia, Moscadella, Cattaratto, Nerello Mascalese

Frank Cornelissen ‘Susucaru’ Rosato Terre Siciliane IGP 2018

 Agile and lively, lighter and more delicate than previous

Vino di Anna is the creation of Anna Martens, along with her husband, Eric Narioo, founder of famed UK wine importing company, Les Caves de Pyrene.

Vineyards are on the north slope of Mount Etna, 60-100 years in age, at 760-1200 meters in elevation. Biodynamic/Organic/Low Intervention “Alcoholic fermentation was spontaneous and without temperature control during which the two fermenting musts were mixed. The finished wine underwent malolactic fermentation and remained on the fine lees for 5 months before being bottled without refining or filtering. The minimal additions of S02 were made before bottling.” _

Gold in colour, with aromas of yellow apple, lemon, ginger, honey and sea spray.

Pear, apple, lemon and saline minerality are glossed by super light green tea tannins and fresh acidity. Citrus zest accents the smoky mineral finish.

Field blend of “Grecanico, Grecanico Dorato, Catarratto, Minnella Bianca, Carricante, Inzolia”

Vino di Anna ‘Palmento’ Vino Bianco 2018

 Vino di Anna is the creation of Anna Martens, along with

Vineyards are in the Solicchiata contrada, facing north, 700 meters in elevation on Mount Etna in volcanic soil, planted in 1986.

Spontaneous with maceration on the skins for about 8 days, aged 12 months; 60% in inox, 40% in barrique, unfiltered. 3000 bottles produced.

Garnet in colour, with aromas of cherry compote, roasted chipotle, smoky earth and rose.

Blackberry, sour red cherry, red currant, grilled herbs, smoky minerality, olive, black pepper and fresh acidity glide across a firm tannin backbone.

Dried black cherry, plum, tobacco and dark chocolate linger on the plush finish.

90% Nerello Mascalese, 10% Nerello Cappuccio

Azienda Agricola Siciliano ‘Torrettanera’ Etna Rosso DOC 2015

 Vineyards are in the Solicchiata contrada, facing north

Vineyards on the northern side of Mt Etna are farmed organically and biodynamically with little intervention.

The vineyards combine Giovanni Raiti’s family property in Linguaglossa, along with Pietro Di Giovanni’s land in Solicchiata.

Grapes had eight hours of skin contact before undergoing fermentation with indigenous yeasts, aged in stainless steel vats for eleven months and then an additional 3-4 months in the bottle before release.

Deep gold in colour with aromas of apple, brioche, lemon, candied ginger, toasted nuts and sea spray.

Lemon, nuts, pineapple, ginger, sea salt minerality fill up the creamy texture and are accented by bright acidity.

Citrus and almond biscotti linger on the silky finish.

Carricante 70%, Catarratto 20%, Grillo 10%

 Vineyards on the northern side of Mt Etna are farmed

Aromas of rose, candied orange, Morello cherry, raspberry and Brothers Johnson funk.

Morello cherry, blackberry, orange, red apple, pomegranate, crushed white peppercorn and hibiscus are framed by fresh acidity and light, grippy tannins.

A vein of lead minerality runs thru to the dry, fruity finish.

Vibrant, engaging and delightfully gluggable.

Frank Cornelissen ‘Susucaru’ Terre Siciliane Rosato IGP 2016

 Aromas of rose, candied orange, Morello cherry, raspberry

From a single, ungrafted vineyard planted in 1925 in contrada Zottorinoto, Chiusa Spagnolo cru on the lower in the valley floor [620 meters in elevation] in an amphitheater, surrounded by lava.

Destemmed, light crushing, native yeasts fermentation started with pied-de-cuve, 60 day skin contact. Aged in neutral epoxy tanks, unfined.

Transparent garnet in colour, with radiant aromas of cinnamon, coriander, rose petal, orange zest, smoky earth, black cherry, strawberry, sweet pine, black pepper.

Sleek layers of blood orange, blackberry, pomegranate, cranberry, cherry, sweet pine and fresh acidity glide atop smoky earth and fine grain tannins.

Orange, cinnamon, black currant, rose petal and black pepper linger between each mighty sip.

Frank Cornelissen ‘Munjebel CS’ Terre Siciliane IGP 2017

 From a single, ungrafted vineyard planted in 1925 in

From pioneering Belgian winemaker Frank Cornelissen , on the north slope of Mount Etna in Sicily. ‘Susucaru Rosso’ is the re-named ‘Contadino’.

With a vision of crafting “liquid rock”, he does not use any treatments of any type in the vineyards, nor does he add anything, including sulphur, during the winemaking process.

Vines are an average 50 years in age. Fermented with indigenous yeasts and skin contact for about 60 days, aged in neutral epoxy tanks 2500 liters to 7000 liters.

Ruby-garnet in colour, very aromatic, with cinnamon, clove, star anise, orange peel, cherry, plum, red flowers, smoke and tarry earth.

Bright pomegranate, wild raspberry, sour cherry, blackberry, tangerine, clove, black pepper and earth are wrapped in smoke and complimented by fresh acidity and grippy tannins.

Tangy fruit, cinnamon, orange peel, peppery spice and smoke saturate the plush finish.

Blend of Nerello Mascalese 85%, Nerello Capuccio, Minella Nera, Allicante Bouschet, Minella Bianco

Frank Cornelissen ‘Susucaru Rosso’ Nerello Mascalese Terre Siciliane IGP 2017

 From pioneering Belgian winemaker Frank Cornelissen , on

Eduardo Torres Acosta’s small plots of high elevation, old vines [50-80+ years in age] stretch across varying contrada on Mount Etna, currently he owns 3 hectares, whilst still renting some plots, all on the north side of Etna.

Grapes are from 6 plots on the cool north side of Etna, 750-950 meters in elevation, with fine sand and volcanic ash over sedimentary rocks. Grapes from the lower elevation Allegracore and Pietramarina contrada were added in the 2017 vintage. Partially destemmed [more stems in 2017 to lower the alcohol as it was a hot year] and part whole cluster spontaneous fermentation with native yeasts in cement tanks without temperature control. “The different parcels are vinified and aged for a time separately, then blended into huge Slavonian oak botti for further aging.” Unfiltered, unfined, minimal sulphur.

Transparent garnet in colour, with aromas of strawberry, black cherry, herbs, smoky earth, peppery spice, rose petal and a shake of cinnamon. Black cherry, blackberry, strawberry, grilled herbs, black pepper, a streak of iron minerality and tangy acidity glide across grippy tannin core. Pomegranate, red currant, shake of cinnamon and a wisp of smoke linger on the spicy finish.

85% Nerello Mascalese, 15% traditional field varieties

Eduardo Torres Acosta ‘Versante Nord’ Rosso Terre Siciliane IGT 2017

 Eduardo Torres Acosta’s small plots of high elevation, old

The noble Tasca family is committed to organic farming and sustainability; they are behind the ‘SOStain’ programme, an organization that guides companies towards increasing their sustainability.

Grapes are from young vineyards in the Tascante estate on the north side of Mt. Etna in the Sciaranova and Piano Dario contradas [or area, similar to a cru]. The 63 hectare estate has 99 terraced vineyards surrounded by 9.8 hectares of chestnut trees and 410 olive trees.

Aged in large 600-liter Slavonian oak barrels for 18 months, in bottle for 4 months.

Transparent garnet in colour, with black cherry, dried strawberry, a drop of caramel, white pepper and floral aromas.

Morello cherry, black cherry, pomegranate, earth and a shake of white pepper are framed by fresh acidity and dry silky tannins.

Red fruits, orange zest and spice linger on the dry finish.

Nice structure and balance, super versatile at the table.

Tasca d’Almerita Tascante ‘Ghiaia Nera’ Sicilia DOC 2015

 The noble Tasca family is committed to organic farming and

Massimiliano Calabretta is the 4th generation of his family to craft wines on the steep slopes of Mt Etna.

He farms about 7 hectares of old vines, many ungrafted and 80+ years in age.

This current bottling is a blend of the 2005, 2008, 2013, 2014 and 2016 vintages, from young and old vines.

Aged partially in large botti and partially in stainless steel.

Dark garnet in colour with aromas of plum, blackberry, strawberry, grilled herbs, smoky earth and crushed black peppercorn.

Tasting very similar to aromas, with blackberry, plum, black cherry, an herbaceous streak wrapped in smoky earth and black pepper, accented by fresh acidity and firm tannins.

Plum, tart red currant and a wisp of smoke linger on the lengthy, velvety finish.

95% Nerello Mascalese, 5% Nerello Cappuccio

 Massimiliano Calabretta is the 4th generation of his family

“to produce whilst also returning, evolving towards equilibrium of the land”  - pioneering, iconic Etna winemaker Frank Cornelissen

Vines are 60+ years in age, in Passopisciaro, in the Porcaria cru located in the Feudo di Mezzo contrada, at 640 meters in elevation. Grapes are destemmed and lightly crushed, fermentation with pied-de-cuve with “indigenous yeasts and skin contact for about 60 days”.

Aged in 1500-2500 liter neutral epoxy tanks. Unfined. 2000 bottles made.

Garnet in colour, very aromatic; with cinnamon, orange, clove, pine, smoky earth, black cherry, strawberry , violet and crushed black peppercorn.

Black cherry, strawberry, smoky earth, roasted chipotle, candied ginger and fresh acidity glide over a framework of grippy tannins. Pomegranate, clove, crushed black peppercorn, wisp of campfire smoke, pine and grilled rosemary infuse the velveteen finish.

Frank Cornelissen ‘Munjebel Rosso PA’ Terre Siciliane IGP 2017

 “to produce whilst also returning, evolving towards

The 90 year old vines are located in volcanic soils between the slopes of MT. Etna and the Alcantara Valley in Castiglione di Sicilia.

Transparent garnet in colour with aromas of tangy red fruits, wildflowers, white pepper, grilled poblano and a trace of earthy funk. Ripe black cherry, red currant and morello cherry are accented by fresh acidity and silky, firm tannins.

Campfire, black currant and peppery spice linger on the plush finish.

Engaging with a rustic bend, lovely on its own or with a wide variety of dishes.

Camarda Nerello Mascalese Terre Siciliane IGT 2015

“A classic, traditional Nerello Mascalese with tannins and sweetness of ripe fruit. My vision of a traditional, balanced and rich Northern Valley Etna wine.” - Frank Cornelissen

Grapes are from different vineyards, “partly from our best parcels where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-Porcaria, Pontale Palino) as well as designated vineyards for this specific wine (Rampante, Piano Daini and Crasà).” Vines are 60+ years in age. Destemmed and light crush, fermentation with native yeasts started with pied-de-cuve, with about 60 days of skin contact. Aged in neutral epoxy tanks from 2500 liters to 7000 liters, unfined, minimal sulphur, if at all.

Bright ruby red in colour, very aromatic; with cinnamon, orange, rose petal, cherry, raspberry, smoky earth, black pepper and grilled rosemary. Cherry, wild strawberry, pomegranate, tarry earth and fresh acidity glide across silky, firm tannins.

Cracked black peppercorn, grilled herbs and a trace of cherry linger on the savory finish.

Frank Cornelissen ‘Munjebel Rosso’ Terre Siciliane IGP 2018

 “A classic, traditional Nerello Mascalese with tannins and

With about 7 hectares of old vines, many ungrafted and 80+ years in age, Massimiliano Calabretta is the 4th generation of his family to craft wines on the steep slopes of Mt Etna.

Grapes are from vineyards in the Cadlerara contrada at 750 meters in elevation.

Vines [90% are ungrafted] are in stony black volcanic soils.

Fermented with native yeasts in stainless steel, Part is aged in used barriques for 6 months, part in steel for 6 months, then  blended into 12HL botti for 6 months.

Transparent garnet in colour, very aromatic; with smoky earth, strawberry, raspberry, black cherry, rose petal, clove, black pepper, pine forest.

Black cherry, blackberry, pomegranate, smoky earth and roasted herbs are framed by tangy acidity and firm tannins.

Cranberry, black cherry and a trace of nutmeg infuse the smoky finish. Dashing, refined and silky.

Calabretta Nerello Cappuccio Terre Siciliane IGT 2015

 With about 7 hectares of old vines, many ungrafted and 80+

With a vision of crafting “liquid rock”, Frank Cornelissen does not use any treatments of any type in the vineyards, nor does he add anything, including sulphur, during the winemaking process.

Fermented with the skins for approximately 10 days, aged in epoxy tanks.

Incredibly aromatic, with cherry, cranberry, black cherry, red apple, candied orange, flinty minerals and a trace of clove.

Bright cherry, tangerine and pomegranate accent lead minerality and fresh acidity. Clove and candied orange shine on the super dry, red fruit finish.

Engaging, expressive and a fun time, make sure to grab a bottle before they disappear.

Frank Cornelissen ‘Susucaru’ Terre Siciliane IGP 2017

 With a vision of crafting “liquid rock”, Frank Cornelissen

Ayunta is a small family estate [2.8 hectares] located on the northern slopes of Mount Etna.

Open air fermentation with wild yeasts, aged in big cherry and oak barrels (5-10 hectoliters) for 14 months.

Transparent garnet in colour with aromas of spice, smoky earth, raspberry, strawberry, cherry and candied violet.

Low-key orange, clove, strawberry, cranberry and cherry are wrapped in peppery spice and accented by lively acidity and firm tannins.

Smoky earth minerality, red fruit and spice linger on the lengthy, dry finish.

Engaging and versatile, tasty on its own or with a wide variety of dishes.

Ayunta ‘Navigabile’ Etna Rosso DOC 2016

 Ayunta is a small family estate [2.8 hectares] located on

A still white from Nerello Mascalese ?🔛

Filippo Mangione manually farms 2.8 hectares of small parcels of old vine, native grapes on the northern slopes of Mount Etna.

Vines are 50-100 years in age, in volcanic soils, “softly pressed in order to not extract too much coloring (no maceration), followed by spontaneous fermentation in stainless steel”, aged 7 months in cement.

Made in honor of the local tradition of using white Nerello Mascalese as a base for metodo Classico wines.

Pale gold in colour, with aromas of apple, lemon, honey, nutmeg, jasmine and a trace of brioche.

Bright acidity glosses pear, lemon, apple and toast and earth.

Honey, granny smith apple and grapefruit infuse the finish.

 A still white from Nerello Mascalese ?🔛 Filippo

 Treasure trove. Weekend plans set. #susucaru #2017

’Magma’ is Frank Cornelissen’s “Grand Vin” and only produced in the best vintages.

The Barbabecchi vineyard is located at 910 meters in elevation, facing north/northeast.

Planted in 1910, the old vines are ungrafted.

Fermentation begins with a pied-de-cuve with indigenous yeasts and skin contact for about 60 days.

Aged in neutral epoxy tanks from 1200 liters to 2.500 liters, unfined.

Dark garnet in colour, with aromas of pine forest, balsamic, black cherry, smoky earth, golden raisin and star anise.

Smoke spirals around black cherry, blackberry, pomegranate, black pepper and a suggestion of licorice. Grippy tannins and fresh acidity fuse with orange rind, raspberry, iron earth minerality and black pepper on the lengthy finish.

Frank Cornelissen ‘Magma’ Terre Siciliane Rosso IGP 2015

 ’Magma’ is Frank Cornelissen’s “Grand Vin” and only

A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Grapes are from the Calderara, Borriglione, Crasà and Picciolo vineyards.

Located at 620-750 meters in elevation, vines are 40+ years in age. “Skin maceration with only indigenous yeasts for approximately 4 days, aged in neutral epoxy tanks from 2500 liters to 5000 liters”. Unfined.

Deep gold in colour, with aromas of honey, jasmine, sea spray, tangerine, nectarine, ginger, lemon and clove. Apricot, peach, nectarine, apple, mandarin orange, and white flowers are glossed by citrus acidity.

Spice and a bitter almond streak join smoky minerality on the lush finish. Silky, voluminous, engaging.

Frank Cornelissen ‘MunJebel Bianco Classico’ Terre Siciliane Bianco IGP 2017

 A golden gem from iconic Etna winemaker Frank Cornelissen 🌋

Italian wine importer Marc de Grazia founded Le Vigne di Eli in 2006 when he purchased 5 hectares of vines on the northern slope of Mount Etna.

The 2 tiny vineyard plots are in the renowned contrada [cru] of Feudo di Mezzo and Moganazzi-Voltasciara. The labels are his daughter’s Elena’s [Eli’s] drawings, “a substantial part of the small proceeds go to a childrens’ hospital, the Ospedale Pediatrico Meyer in Florence”. Vines were planted in 1957 and 1967, are at 650-700 meters in elevation and in “volcanic ash with black pumice and volcanic rock, extremely rocky” soil. 650 cases made.

Garnet in colour with aromas of cherry, tarry earth, wildflowers and roasted chipotle pepper.

Cherry, wild strawberry, red currant, black pepper, earth, roasted herbs trace and ashy/chalky minerality are framed by sturdy tannins and fresh acidity. Red fruit and peppery spice linger between each sip.

Well structured, straightforward, with a rustic edge.

98% Nerello Mascalese, 2% Nerello Cappuccio

 Italian wine importer Marc de Grazia founded Le Vigne di

Transparent garnet in colour, with aromas of smoky earth, rose petal, black pepper, cherry and roasted poblano.

Black cherry, black currant, blackberry and a shake of black pepper glide across firm tannins and fresh acidity. Smoky earth, spice, grilled herbs and a drizzle of caramel linger on the lengthy, dry finish.

An agile, easy drinking character prevails, even with the substantial flavours.

Camarda Nerello Mascalese Terre Siciliane IGT 2016

“Cala Cala means “Gulp, Gulp” says Massimiliano, meaning you should gulp this one down because it’s so tasty!”

Subtle aromas of lemon and minerals. Lemon, fresh herbs and flinty minerals are framed by racy acidity.

Almond and a drizzle of honey linger between each sip.

Calabretta ‘Cala Cala’ Bianco Terre Siciliane IGT 2016

 “Cala Cala means “Gulp, Gulp” says Massimiliano, meaning

The 4th generation of his family, Massimiliano Calabretta is dedicated to the centuries old traditions of the steep slopes of Mt Etna, protecting and preserving the distinctive land, using only organic methods and minimal intervention.

Grapes are from younger vineyards with many ungrafted vines in the Calderara contrada.

Spontaneous fermentation with wild yeasts.

Bright ruby in color, with aromas of cherry, strawberry, watermelon, rose petal, fennel and blood orange. Cherry, strawberry, red currant, smoky minerality, and anise seed are accented by tangy acidity.