# 'A Rina Etna Rosso (2024)

- **Producer:** Girolamo Russo
- **Colour:** red
- **Type:** still
- **Grapes:** Nerello Mascalese, Nerello Cappuccio
- **Region:** Sicilia, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** cherry, plum, raspberry, strawberry, violet, rose, black pepper, liquorice, smoke, vanilla, cedar, leather, tobacco, forest floor

## About this wine

Established in 2005 by Giuseppe Russo, a classically trained pianist, this estate is a tribute to his late father, Girolamo. Located on the northern slopes of Mount Etna in Sicily, the winery focuses on expressing the unique, high-altitude volcanic terroirs of Passopisciaro. The name ''A Rina' translates to 'sand' in the local Sicilian dialect, referencing the fine, volcanic-ash-infused sandy soils from which the grapes are sourced. The 2024 vintage represents a triumphant return to form for the estate, following a challenging 2023 season where no single-vineyard crus could be bottled. Sourced from historic contrade including San Lorenzo, Feudo, Calderara Sottana, and Feudo di Mezzo, this wine captures the essence of Etna's old vines, ranging from 20 to 100 years of age, grown under certified organic viticulture.

## Interesting facts

- Founder Giuseppe Russo was a classically trained pianist before returning to Etna to manage his family's historic vineyards.
- ''A Rina' means 'sand' in Sicilian dialect, referring to the fine volcanic ash soils of Mount Etna.
- The grapes are sourced from vines up to 100 years old, planted at altitudes reaching 800 meters above sea level.

## Food pairing

This Etna Rosso acts much like a fine Pinot Noir or Nebbiolo, combining high acidity, firm tannins, and a distinct mineral core. The high acidity cuts beautifully through rich, fatty meats like pork belly and lamb, while the wine's earthy, volcanic undertones harmonize perfectly with wild mushrooms and classic Sicilian tomato-and-eggplant dishes. Its elegant structure also allows it to bridge the gap to richer seafood like seared tuna.

## Wine making process

The grapes are organically grown and harvested by hand in the second half of October, with yields kept low to ensure concentration. In the cellar, fermentation is carried out spontaneously using indigenous yeasts in temperature-controlled stainless steel tanks and small open vats at 28°C to 30°C. Maceration on the skins lasts between 8 and 15 days. Malolactic fermentation occurs naturally in the spring. The wine is aged for 12 months in a combination of large 2,600-liter Slavonian oak casks, cement tanks, and used barriques. It is then gently filtered through a 10-micron mesh and undergoes a minimum of 6 months of bottle refinement before release.