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Etnella’s 2016 Notti Stellate is made of 85% Nerello Mascalese, 5% Nerello Cappuccio, 5% Alicante, 3% Syrah and 2% various indigenous red varieties, from 70 to 150-year-old vines. The wine is aged for 10 months in old chestnut barrels.
Etnella – Notti Stellate 2016
Etnella’s 2016 Notti Stellate is made of 85% Nerello Mascalese, 5% Nerello Cappuccio, 5% Alicante, 3% Syrah and 2% various indigenous red varieties, from 70 to 150-year-old vines planted on rocky, volcanic soil at 650-900 metres altitude. After a manual harvest, the grapes were destemmed, crushed and loaded into stainless steel vats, where they macerated with their skins for 12 days. Fermentation took place with indigenous yeasts, without additions or temperature control. After pressing, the wine was aged for 10 months in old chestnut barrels. It was then bottled unfiltered and unfined, with no sulphites added.
Etnella’s 2016 Notti Stellate has an deep, dark ruby-red color with an intense, rich nose, with aromas of sweet spices, wild berries, citrus zest and Mediterranean herbs. On the palate it’s medium-bodied, rich and energetic, with vigorous tannins, tart red and black fruit, black pepper, oregano, an umami note and a strong dose of minerality.
Up on Europe’s highest active volcano, Sicily’s Etna, Davide Bentivegna makes natural wines that radiate a sense of place. With no background in winemaking, he left a managerial position at Siemens to follow his heart, producing his first vintage in 2010. He now cultivates vines at altitudes ranging from 500 to 1000 metres above sea level, promoting responsibility towards the environment, the community and the future along the way. He makes wine according to anthroposophical principals and his own ree, spiritual approach, with a clear aim: respect the land, respect each other and produce happiness.