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Technical features

Classification: DOC Etna rosato
Variety: 100% Nerello Mascalese
Number of bottles: 10,000
Production area:  Contrada Diciasettesalme,Castiglione di Sicilia
Yeald per hectar: 7000 kg/ha
System of cultivation: espalier
Vine density: 5,700 plants per hectar
Vinificazione: criomaceration in press at temperature controlled, bellow 4 ° for 4/5 hours to reach perfect extraction of colour. Could maceration and setting. Fermentation in controlled temperature at 17°C, about 20 days
Refining: in stailess steel on yeast, with frequent stirring
Alcohol: 13°
PH: 3,15
Total acidity: 6,5 g/Lt
Type of soil: predominantly lavic
Time of harvest: first 10 days of September

Rosé /

Etnarosato is distinguished by its floral notes and hints of ripe fruit, and aromatic herbs.

A rich wine, with a full bodied flavour which represents within itself the characteristics of the volcanic soil.


Tecnical notes 2014  (PDF, 271 Kb) Tecnical notes 2014 (PDF, 271 Kb)
tecnical notes 2015  (PDF, 120 Kb) tecnical notes 2015 (PDF, 120 Kb)
  • Vini rosati --> Etnarosato