# Archineri Etna Rosso (2020)

- **Producer:** Pietradolce
- **Colour:** red
- **Type:** still
- **Grapes:** Nerello Mascalese
- **Region:** Sicilia, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €39
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, rose, violet, herbaceous, black pepper, vanilla, cloves, smoke, leather, tobacco, forest floor, mushroom

## About this wine

Pietradolce was founded in 2005 by the Faro family on the northern slopes of Mount Etna in Sicily. The 'Archineri' Etna Rosso is a flagship expression sourced from pre-phylloxera, ungrafted bush vines averaging 90 years of age in the prestigious Contrada Rampante. Situated at 850 meters above sea level, these ancient vines thrive in barren, sandy loam soils rich in volcanic rock and weathered lava. The name 'Archineri' translates to 'black arches,' paying homage to the historic lava stone terracing that characterizes this dramatic, high-altitude volcanic landscape.

## Interesting facts

- Sourced from rare pre-phylloxera, ungrafted Nerello Mascalese vines that are over 90 years old.
- The name 'Archineri' means 'black arches,' referring to the ancient volcanic stone terraces of Mount Etna.
- Fermented in custom tulip-shaped raw cement tanks before aging in French oak tonneaux.

## Food pairing

This high-altitude Etna Rosso demands dishes with earthy complexity and moderate richness. Its vibrant acidity cuts through the fat of roasted duck and lamb, while the fine-grained, firm tannins pair beautifully with the protein structure of red meats and dense fish like tuna. The wine's volcanic minerality and herbal undertones find a perfect echo in wild mushrooms and savory herb reductions.

## Wine making process

The grapes are hand-harvested in the second half of October, followed by destemming and soft crushing. Spontaneous fermentation is carried out using native yeasts in raw cement tulip-shaped tanks, with maceration lasting approximately 18 days. The wine is then aged for 14 months in fine-grained, lightly toasted French oak tonneaux. To preserve its natural character and volcanic expression, the wine is bottled unfiltered and unfined.