Wine Masseria del Pino, "I Nove Fratelli" Etna Rosso DOC, 2014
- Grape varieties:
The wine is ruby-red.
The taste of wine is structured and is provided with a bright acidity. The shades of ripe cherries, raspberries, orange peel and herbs make up its bouquet, supported by bold and ripe tannins and mineral tones.
The elegant and frankly delicious aroma of wine shows off its characteristic smoky accent, which frames the layers of tart cherry, blackberry, violet flowers and dusty earth.
Wine is served to game, duck, goose, potatoes, rice, hot spicy dishes, pasta, beans, peas, chicken, pork, venison, mushrooms, salami, prosciutto, spicy and soft cheeses.
With the wine "I Nove Fratelli" Etna Rosso DOC, the company decided to pay tribute to the grandfather of Cesare, Turillo, who laid the foundations of their farming by building a stone cellar for aging wines. The wine was created from a crop of just one hectare of 120-year-old vines Nerello Mascalese and Nerello Cappuccio. The collected grapes were suppressed by the feet, and the gravitational gravity precipitated by gravity entered concrete tanks, including volcanic rocks. Fermentation took place on natural yeast for 20 days. The wine was aged in 500-liter oak barrels for 15 months.
The recent excitement around the lands of Mount Etna has prompted the emergence of ambitious producers, who rushed here from all over the world, investing in modern equipment of new wineries. Although much has changed in this part of Sicily in the last two decades, there are places where time seems to have stopped running. Masseria del Pino on the northern slope of the mountain, owned by Federica and Cesare Turillo, demonstrates all the serene pastoral of Etna. In 2005, they decided to leave the noisy city life and move here to organize a completely autonomous economy Masseria del Pino , capable of independently producing all the products needed for their needs. After their vineyards gained full strength after proper care, there were too many bottles from their harvest, and they started selling it to friends and local shops. The term "Los campesinos" best describes Federicu and Cesare, leading their farm in the framework of biodynamics. This is what peasant farmers are called, who work day after day on the ground, investing in it the strength and warmth of their hands.