Le Vigne di Eli Moganazzi-Volta Sciara Etna Rosso 2016

  • 95 James
    Suckling
  • 92 Wine
    Spectator
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Le Vigne di Eli Moganazzi-Volta Sciara Etna Rosso 2016  Front Bottle Shot
Le Vigne di Eli Moganazzi-Volta Sciara Etna Rosso 2016  Front Bottle Shot Le Vigne di Eli Moganazzi-Volta Sciara Etna Rosso 2016  Front Label

Product Details


Varietal

Region

Producer

Vintage
2016

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Intense and bright ruby red. Typical, red fruit, mineral notes on the nose. Full in the mouth, similar to Burgundy wines, elegant and fresh on the palate.

Pairs well with meat dishes and seasoned cheeses.

Blend: 98% Nerello Mascalese, 2% Nerello Cappuccio

Professional Ratings

  • 95
    Vivid aromas of dried strawberries and cherries with some flowers, following through to a full body, very silky and creamy tannins and a long and flavorful finish. A savory undertone to the wine.
  • 92
    This light- to medium-bodied red exudes exotic spice and incense notes, drawing you into the flavors of dried cherry, thyme and licorice. Fresh and chewy, with a long-lasting salty, minerally finish.

Other Vintages

2015
  • 95 James
    Suckling
  • 90 Wine
    Enthusiast
2014
  • 94 James
    Suckling
  • 91 Robert
    Parker
Le Vigne di Eli

Le Vigne di Eli

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Le Vigne di Eli, Italy
Le Vigne di Eli Winery Image
This small estate on the northern slope of Mount Etna was recently established by Marco de Grazia, owner of the nearby Tenuta delle Terre Nere. “Establishing Le Vigne di Eli - Marco says - was effortless. A simple act of love towards my little daughter Elena (Eli). It happened in 2006. I was offered first one, then another, tiny vineyard, both in exceptional crus: Feudo di Mezzo and Moganazzi-Voltasciara. I bought them, and since the parcels were so small and fine, I was somehow reminded of Elena. Thus, Le Vigne di Eli was born. To use Elena’s drawings as labels came naturally because I love her art work. And equally naturally came the impulse to have this “child’s estate” be a help to children in need. Thus a substantial part of the small proceeds go to a childrens’ hospital, the Ospedale Pediatrico Meyer in Florence. With this, the “children’s project came full circle.

Today, seeing the growing appreciation for Eli’s very fine wines, I’ve selected more tiny parcels of outstanding quality, contracting them, and releasing a bit more very fine wine. This includes a lovely Etna Bianco from a vineyard in Milo. And in the future I know I’ll surely be tempted by other precious little parcels. We’ll just have to wait and see.”

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Extending across the variable volcanic soils of the slopes of Mt. Etna at some of the highest vineyard altitudes in all of Europe—up to 3,300 feet—Nerello Mascalese is one of Sicily’s most noble red varieties. It makes a beautifully aromatic, firm, cellar-worthy but pale-hued red often comparable to a fine Burgundy or Barbaresco. Somm Secret—Nerello Mascalese takes its name from the black color of its grapes, nerello, and the Mascali plain between Mt. Etna and the coast where it is believed to have originated.

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

SPRDGLVCMR16C_2016 Item# 534532

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