Etna Diego Rallo & F. 1976
Denne Etna Rosso fra årgang 1976 er fremstillet af Casa Vinicola Diego Rallo & F., en producent med historie tilbage til 1860. Vinen er klassificeret som Denominazione di Origine Controllata og er aftappet i Marsala. På etiketten fremgår også navnene Cantine Baronati Portanni di Sicilia og Ruggero D'Altavilla, og vinen knytter sig til den historiske fortælling om det ældste og mest berømte aktive vulkanområde på det europæiske kontinent.
Vinen stammer fra Sicilien, en region der har udviklet sig fra at være domineret af bulkvin til at blive et af Italiens mest spændende vinområder. Geografisk er øen præget af tre vidt forskellige klimaer: den brændende varme kyst i syd, de bjergrige højder i det indre, og den aktive vulkan Etna i øst. Etna-området ligger på vulkanens skråninger i det nordøstlige Sicilien og er i dag et af landets mest profilerede vinområder. Det er kendt for sine gamle vinstokke, højtbeliggende marker, specifikke contrade og terroirfokuserede vine, hvilket har gjort de vulkanske vine til en global trend.
Som en traditionel rødvin fra Etna er den primært baseret på druen Nerello Mascalese, som her er suppleret med Nerello Cappuccio. Disse druesorter er dybt forankrede i det lokale terroir og udgør det klassiske fundament for rødvinene fra vulkanens skråninger.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Sicily
Sicily has gone from being a "wine lake" of bulk wine to becoming one of Italy's most exciting regions. Geographically, the island is characterized by three very different climates: the burning hot coast in the south, the mountainous heights in the interior, and not least the active volcano
Etna in the east, where "volcanic wines" have become a global trend.
When this wine was made, the world looked very different. Here are some of the stories that unfolded as this bottle quietly aged in its cellar.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
We will help you throughout the journey. Here you can read our guide on how to treat the wine. If you have any questions, you are always welcome to write or call us.
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