Vibrant, garnet red Etna Rosso made from 80% Nerello Mascalese and 20% Nerello Cappuccio grown in volcanic sand at high elevation near the crater of an extinct volcano and lava stone scars. A fresh take on a traditional red by the famed Salvo Foti, credited with the rebirth of Etna's ancient wine growing region. The grapes are fermented in open vats for 8 days on the skins with selected yeasts before spending a year in steel tank with 1/3 of the wine moved to barrel for 3 months. It is unfiltered and spends 6 months in bottle before release. The beginning of the palate shows lifted bright fruit, citrus, tamarind, followed by complex aromas and notes of tobacco, earth, juniper and mint. A slight spiciness of black pepper and nutmeg, carob and clove. Silky tannins.