# Etna Rosso 'Il mito di Encelado' (2022)

- **Producer:** Terre dei Miti
- **Colour:** red
- **Type:** still
- **Grapes:** Nerello Mascalese, Nerello Cappuccio
- **Region:** Sicilia, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, geranium, orange, herbaceous, eucalyptus, cherry, raspberry, redcurrant, vanilla, cedar, toast, smoke, leather, forest floor

## About this wine

Terre dei Miti ('Lands of Myths') is an artisanal Sicilian wine project dedicated to expressing the rich history, ancient legends, and unique volcanic terroir of Mount Etna. The estate is managed by the Nicosia family, whose winemaking roots in the region stretch back five generations. Based in the high-altitude village of Trecastagni on the eastern slopes of the volcano, the family focuses on sustainable and organic viticulture. This Etna Rosso, designated as 'Il mito di Encelado' (The Myth of Enceladus), is dedicated to the giant of Sicilian mythology who, according to legend, lies buried beneath Mount Etna.

## Interesting facts

- Named after the giant Enceladus, who myth says is buried under Sicily, with Mount Etna's eruptions being his fiery breath.
- Grown on the high-altitude slopes of Mount Etna at up to 750 meters above sea level on ancient volcanic soils.
- Crafted by the Nicosia family, who have been making wine on the active slopes of Mount Etna for five generations.

## Food pairing

The high acidity and mineral-driven tannins of Etna Rosso cut beautifully through rich, savory dishes like roasted meats and pasta with salted ricotta. Its lighter body and volcanic salinity also make it an exceptional red wine pairing for meaty fish like tuna and swordfish.

## Wine making process

The grapes are grown on high-altitude volcanic soils between 550 and 750 meters above sea level. The fruit is strictly hand-harvested into small crates, typically from mid-to-late October. In the cellar, the juice undergoes skin contact and fermentation for 10 to 15 days at controlled temperatures of 24–26°C. The wine is aged mainly in stainless steel vats, with 50% of the blend spending 5 to 6 months in large French oak tonneaux. The aging process is completed with an additional 6 months of refinement in the bottle before release.