Pietradolce Etna Rosso Vigna Barbagalli 2017  Front Label
Pietradolce Etna Rosso Vigna Barbagalli 2017  Front LabelPietradolce Etna Rosso Vigna Barbagalli 2017  Front Bottle Shot

Pietradolce Etna Rosso Vigna Barbagalli 2017

  • RP96
  • JS95
  • D95
  • WE91
750ML / 15% ABV
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750ML / 15% ABV

Winemaker Notes

A rich bouquet ranging from red berry jam to spices and mineral notes; elegant and full of character at the same time; distinctive

minerality, freshness and flavor intensity sustained by firm tannins. A lengthy, elegant and fruity finish.

Critical Acclaim

All Vintages
RP 96
Robert Parker's Wine Advocate
This is the top red wine made by Pietradolce, and its striking black label is meant to underline its importance in the estate portfolio. The 2017 Etna Rosso Barbagalli offers a pretty garnet color and a lean to mid-weight approach. Made with fruit from pre-phylloxera vines from one of the highest elevation vineyards in the appellation (at 950 meters above sea level), this is always a study in elegance, and the integrity of the fruit transcends most problematic vintage variations thanks to the hearty resilience of the vines and their extended root systems. This wine shows composure and equilibrium with an incredibly glossy or silky quality of fruit with berry, smoke, tar and campfire ash. That old-vine concentration and power (with 15% alcohol) also comes through clearly.
JS 95
James Suckling
Layers of smoke, ash, crushed walnuts and cranberries on the nose. It’s medium-to full-bodied with sleek, tight tannins. Lots of ripe and dried red fruit on the palate with citrus peel and tobacco, too. Precise and tight finish. Lots of old-vine magic here.
D 95
Decanter
Barbagalli is a one-hectare amphitheatre of 80- to 100-year-old vines in Contrada Rampante on Etna's northern slopes at 950m, producing up to 2,000 bottles. It undergoes maceration on the skins for 18 days in concrete tanks, followed by 20 months in French tonneaux. It has a huge structure paired with masses of freshness characterised by a balsamic character and clean acidity. The wood has yet to integrate but it's clear that this is one of Etna's finest reds: black cherry, earth, dark berries and some dried fruit give it a sense of plushness, while the fine tannins and lively acidity give it the legs to last.
WE 91
Wine Enthusiast
Big and concentrated, this has aromas of mature black-skinned fruit, scorched soil and menthol. Reflecting the heat of the vintage, the brawny, chewy palate offers prune marinated in spirits, licorice and vanilla alongside close-grained tannins that leave a drying finish. You'll also notice the heat of evident alcohol.
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Pietradolce

Pietradolce

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Pietradolce, Italy
Pietradolce Mario and Michele Faro Winery Image
Pietradolce was founded in 2005 and is set in Solicchiata, a village in the area of Castiglione di Sicilia on the North East slopes of Etna. They have chosen to plant only vines which are native to Etna, grown for the most part in the traditional form as bushes (alberello). This preference comes from the profound conviction that this is what is required by the land which offers them hospitality. Nerello Mascalese, Nerello Cappuccio and Carricante are and will continue to be the main players in their story.

At the heart of their philosophy lies a deep love and respect for the land on which we depend, getting the best from traditional methods while using with wisdom the latest developments in grape growing and wine making without compromising the environment that gives life to their passion.

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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.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SOU543099_2017 Item# 1100538

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