{"title":"Sicily red","description":"","products":[{"product_id":"tornatore-etna-rosso-contrada-trimarchisa-2018","title":"Tornatore Etna Rosso Contrada Trimarchisa 2018","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eProduced by Tornatore with a blend of \u003cstrong\u003eNerello Mascalese\u003c\/strong\u003e and Nerello Cappuccio grapes, this Etna Rosso displays a ruby colour with slight garnet reflections. On the nose, it offers wild berries, blue flowers, liquorice and a pronounced \u003cstrong\u003evolcanic minerality\u003c\/strong\u003e. On the palate, it is dynamic, with a pleasant acidity and fine-grained silky tannins. The savoury finish prolongs the spicy notes. 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These plots, painstakingly carved out of ancient lava flows, are supported by traditional \u003cstrong\u003edry-stone walls\u003c\/strong\u003e made of lava stone, which preserve the land and impart profound complexity to the grapes.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process begins towards the end of October with manual harvesting and careful selection in the cellar. The partially crushed bunches are transferred into \u003cstrong\u003etruncated-cone wooden vats\u003c\/strong\u003e where fermentation takes place at a controlled temperature, supported by regular mechanical and manual punch-downs. After adequate maceration, the mass is subjected to a vertical press. The slow maturation process involves eighteen months of ageing in \u003cstrong\u003emedium-toast French oak barrels\u003c\/strong\u003e, alongside the use of concrete vats. The wine finally completes its evolution with a valuable \u003cstrong\u003ebottle ageing\u003c\/strong\u003e period of six months.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eProduced on the volcanic slopes of Castiglione di Sicilia, Etna Rosso Contrada Trimarchisa celebrates the historic heritage of the Tornatore winery. This wine is the result of fascinating \u003cstrong\u003eheroic viticulture\u003c\/strong\u003e, with ancient vines cultivated on terraces carved out of the hard \u003cstrong\u003elava stone\u003c\/strong\u003e. 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The plants sink their roots into \u003cstrong\u003emedium-textured clay soils\u003c\/strong\u003e, a key pedological element in defining the structure of the sip and imparting an intense \u003cstrong\u003enatural savouriness\u003c\/strong\u003e combined with a strong \u003cstrong\u003eterritorial identity\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eProduction by Emidio Pepe is based on strict \u003cstrong\u003eorganic viticulture\u003c\/strong\u003e, allowing only copper, sulphur and the use of green manure, excluding chemical fertilisers. The artisanal process involves the traditional foot treading of the grapes in wooden vats. Fermentation takes place spontaneously in \u003cstrong\u003eglazed cement vats\u003c\/strong\u003e, triggered exclusively by \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e. 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The vines sink their roots into \u003cstrong\u003edark volcanic soils\u003c\/strong\u003e, stony and free from limestone, characterised by a sandy texture and a significant \u003cstrong\u003epresence of iron\u003c\/strong\u003e and nitrogen. The planting density and careful yield management give the wine a \u003cstrong\u003edistinct mineral imprint\u003c\/strong\u003e, offering a taut and profound sip.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe harvest takes place in mid-October. Once in the cellar, vinification begins with a \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e carried out by indigenous yeasts in large wooden vats, accompanied by a long maceration on the skins without temperature control. This is followed by malolactic fermentation, also spontaneous. The wine then matures in large \u003cstrong\u003eoak barrels\u003c\/strong\u003e to achieve the ideal balance, finishing the process with a period of \u003cstrong\u003ebottle ageing\u003c\/strong\u003e. This production method preserves the integrity of the fruit and the authentic character of the terroir.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eEtna Rosso DOC Feudo di Mezzo 2022\u003c\/strong\u003e by Graci originates in Passopisciaro on \u003cstrong\u003ebrown volcanic soils\u003c\/strong\u003e from Nerello Mascalese and Cappuccio grapes. Spontaneous fermentation and skin maceration take place without temperature control. 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In this extreme environment, the roots of century-old \u003cstrong\u003eungrafted vines\u003c\/strong\u003e run deep, cultivated using the traditional bush-trained system supported by chestnut stakes. The soil, characterised by alternating black and brown \u003cstrong\u003evolcanic sands\u003c\/strong\u003e and effusive rocks, combined with high planting density and low \u003cstrong\u003eyield per hectare\u003c\/strong\u003e, imparts a pronounced mineral identity and a precise flavour profile to the wine.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process begins in mid-October with a rigorous \u003cstrong\u003emanual harvest\u003c\/strong\u003e, involving careful selection of the bunches directly on the vine to preserve the highest quality. 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Traditional red vinification without the use of selected yeasts, without temperature control in truncated cone-shaped oak vats, maceration on the skins for 25 days. Aged for 24 months in oak barrels with spontaneous malolactic fermentation. 12 months in bottle. An elegant nose combines pleasant notes of berries with a balsamic finish and hints of Mediterranean scrub. Spices, licorice, and rhubarb then emerge. A purplish-red color. The palate is soft and fresh, introducing velvety tannins and a savory finish. 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