Murgo Etna Rosso 2017

  • 91 Wine &
    Spirits
2021 Vintage In Stock
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Murgo Etna Rosso 2017  Front Bottle Shot
Murgo Etna Rosso 2017  Front Bottle Shot Murgo Etna Rosso 2017 Front Label

Product Details


Varietal

Region

Producer

Vintage
2017

Size
750ML

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Somm Note

Winemaker Notes

Classic Nerello Mascalese aromas of strawberry, orange peel, mineral and fresh herbs. Dense, juicy and mineral on the palate, with bright red berry flavors lifted by harmonious acidity.

Pair with grilled red and white meats, fresh sauce, and grilled sausage with cauliceddi.

100% Nerello Mascalese from 30+ year old vines, hand harvested and de-stemmed before fermenting and aging in stainless steel. A classically floral and high acid Nerello from the sandy slopes of Mount Etna.

Professional Ratings

  • 91

    This buoyant wine is a fantastic introduction to Etna Rosso, at a bargain price. It’s succulent with flavors of plum and summer strawberry, energized by lively acidity and framed by fine mineral tannins. It drinks almost like a fullbodied rosé, with a translucent ruby color to match. Serve it with a light chill to accentuate the vivid red fruit. Best Buy

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Murgo

Murgo

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Murgo, Italy
Murgo Vineyard at Murgo Winery Image

For more than 100 years, the Scammacca del Murgo family has cultivated vines and olives under the fiery gaze of Mount Etna in Sicilia. More than once this active volcano has destroyed vineyard plots and covered their family home under ash—events that would rattle the nerves of even the most daredevil winemakers. Yet for the Scammacca del Murgo clan, it’s just the price one pays for the privilege of growing vines in one of the more dynamic and breathtaking wine regions on earth.

Up until the 1970s, Baron Emanuele and his family produced wine for locals in Santa Venerina. Friends and extended family would visit the estate, chatting with the “baron” while filling up their damigiana with wine for the week. It was in 1981 when Emanuele decided the time was ripe to move away from bulk production to focus on Etna’s exceptional volcanic terroir and its native grape, Nerello Mascalese. The family produced its first Etna Rosso in 1982 and then in 1990, they bottled their first estate sparkling dry wine from Nerello Mascalese, crafted according to the Méthode Champenoise.

Caring for vines and crafting wine has always been a family affair; the baron’s eight sons—Michele, Pietro, Matteo, Filippo, Alessandro, Bernardo, Manfredi and Costantino—all have a role, either in the fields or in the cantina, with the singular goal of ensuring that their father’s pioneering work in redefining the face of Etna wine continues.

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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.

NBI10964_2017 Item# 518621

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