Rori's 50-year-old vineyards are the youngest he has. They are located 600 metres above sea level in quasi-black soil on the northern slopes of the great Sicilian volcano. The two classic red Etna varieties Nerello Mascalese and Nerello Cappuccio are rooted in them alongside the two classic white Etna varieties Carricante and Minella. There are also individual rows of Sangiovese and Grenache (red), Trebbiano and Catarratto (white). As is the tradition on Mount Etna, Rori harvests them all at the same time (in 2018 it was 22 October, so very late) and processes them all together. The must then remains in contact with its skins for 40 hours before being pressed and fermented spontaneously. The wine has recently been aged in cement cisterns for almost a year.
Mineral, lively and juicy. Blood oranges, cool red fruit, herbs. Puts the pedal to the metal from the very first second. Focussed and yet dense and compact. Has more power and structure than other Rosati and a fine tannin structure. Long, mineral finish.