Información sobre este vino:
Etna Rosso «Ciaurìa» is a red wine from the Tenute Pietro Caciorgna winery, a true wine gem that captures the essence of Mount Etna in Sicily. This wine is made from the Nerello Mascalese grape variety, grown in vineyards between 70 and 100 years old, which gives it exceptional depth and complexity. The winemaking is carried out in stainless-steel tanks, followed by 6 months of aging in French oak barrels, adding elegance and subtlety to the finished product.
In the glass, Etna Rosso «Ciaurìa» shows an intense ruby red color, reflecting its youth and vitality. On the nose, it unfolds an aromatic complexity that blends notes of fresh red fruits, such as cherries and strawberries, with subtle spicy and mineral hints that evoke the region’s volcanic terroir. On the palate, it is balanced and harmonious, with a medium structure and fine tannins that create a velvety feel. Its fresh acidity and lingering finish make it a versatile and enjoyable wine, ideal for pairing with a wide variety of dishes.
This wine is ideal to pair with cured meats, nuts, salads, pasta, and white meats. It is recommended to serve it between 16 and 18 degrees Celsius to fully appreciate its organoleptic qualities. With an alcohol content of 13.5% vol., Etna Rosso «Ciaurìa» offers an excellent value for money, making it a great choice to enjoy with friends and family meals.
Vol. alcohol:
Alcohol volume: 13.5
Intense ruby red with violet reflections.
Complex aromas of fresh red fruits, subtle spices, and mineral notes that evoke the volcanic terroir of Etna.
Balanced and harmonious, with a medium body and fine tannins that provide a velvety sensation. Fresh acidity and a lingering finish.
Medium structure with a harmonious body and fine tannins.
Well balanced, with integrated tannins and fresh acidity that add depth and complexity to the wine.
A persistent finish that leaves a pleasant sensation on the palate, inviting another sip.
Grapes grown in vineyards aged between 70 and 100 years on Mount Etna, in volcanic soils that impart minerality and character to the wine.
Fermentation in stainless steel tanks followed by 6 months of aging in French oak barrels.
Serve between 16 and 18 degrees Celsius to fully appreciate its organoleptic qualities.