# Terre dei Miti Etna Rosso (2021)

- **Producer:** Terre dei Miti S.r.l.
- **Colour:** red
- **Type:** still
- **Grapes:** Nerello Mascalese, Nerello Cappuccio
- **Region:** Sicilia, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, violet, liquorice, orange, herbaceous, vanilla, cloves, leather, forest floor, smoke

## About this wine

Terre dei Miti, meaning 'Land of Myths', is an estate project managed by the Nicosia family, who have been winemakers in Sicily for five generations. This Etna Rosso pays homage to the Greek myth of Enceladus, the giant buried beneath Mount Etna whose stirrings are said to cause the volcano's eruptions. Sourced from high-altitude vineyards on the eastern and northeastern slopes of Mount Etna, particularly around Trecastagni, this wine captures the unique volcanic terroir and ancient history of the region. The Nicosia family focuses on low-intervention, sustainable viticulture to allow the indigenous grapes to express their extreme environment.

## Interesting facts

- Named after the giant Enceladus, who Greek myth says is buried under Etna, causing its eruptions with his breath.
- Grown in high-altitude vineyards up to 750 meters above sea level on the active slopes of Mount Etna.
- Crafted using the traditional high-density 'Alberello' (bush-trained) vine system.

## Food pairing

This Etna Rosso is highly versatile due to its vibrant volcanic acidity, medium body, and refined tannins. It pairs beautifully with classic Sicilian tomato-based pasta dishes and roasted game, but its unique mineral profile and moderate tannins also make it an excellent partner for meaty, savory fish like tuna and swordfish.

## Wine making process

The grapes are hand-harvested in mid-to-late October from high-density, traditional Alberello (bush-trained) and espalier vines planted at 550 to 750 meters above sea level. Fermentation and maceration take place over 10 to 15 days in temperature-controlled vessels at 24 to 26 degrees Celsius. To balance freshness and complexity, 50 percent of the wine is aged for 5 to 6 months in 500-liter French oak tonneaux, while the remaining half is kept in stainless steel. The components are then blended and aged for an additional 6 months in the bottle before release.