2019 Nicosia "Lenza di Munti" Etna Rosso, Sicily, Italy
ABOUT THIS WINE
A blend of 85% Nerello Mascalese and 15% Nerello Cappuccio from grapes grown on the southeastern slopes of Mount Etna. These lava terraces are located on Mount Etna at an altitude of about 720 m a.s.l. The soil is volcanic, very rich in minerals; the composition of the eruptive materials gave life to composite soils, often made up by small sized pumice stones. Their elevated drainage capacity and their wealth in potassium play an important role in balancing the grape’s maturation process. Training system: espalier spurred cordon.
The grapes are hand-harvested, then undergo a cold maceration for 24 hours. Fermentation is in stainless steel for 15 days. Aging begins in stainless steel, then goes through a short passage in tonneaux, followed by 5-6 months of bottle aging.
ABOUT THIS PRODUCER
Back in 1898 Francesco Nicosia, the great-grandfather of the current owner, decided to open his first wine shop in Trecastagni, on the eastern slope of Mount Etna. This was the golden age of Etna wines, which – even then – were renowned and esteemed across Europe for their minerality and “volcanic” personality.
Towards the end of the twentieth century, however, the family came to an entrepreneurial watershed, thanks to the tenacity, courage and innovative spirit of Carmelo Nicosia, the current owner. Investing heavily in expanding and restructuring the vineyards, and building a modern winery, he helped transform the family business into one of the leading players in the renaissance of Sicilian wine in Italy and around the world
Nicosia is a dynamic, modern and efficient company that looks towards the future, but without forgetting tradition. It is headed by Carmelo Nicosia, assisted by his sons Francesco and Graziano and a close-knit team of young people such as enologist Maria Carella, who fully interpret the company spirit.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ABOUT THIS WINE
A blend of 85% Nerello Mascalese and 15% Nerello Cappuccio from grapes grown on the southeastern slopes of Mount Etna. These lava terraces are located on Mount Etna at an altitude of about 720 m a.s.l. The soil is volcanic, very rich in minerals; the composition of the eruptive materials gave life to composite soils, often made up by small sized pumice stones. Their elevated drainage capacity and their wealth in potassium play an important role in balancing the grape’s maturation process. Training system: espalier spurred cordon.
The grapes are hand-harvested, then undergo a cold maceration for 24 hours. Fermentation is in stainless steel for 15 days. Aging begins in stainless steel, then goes through a short passage in tonneaux, followed by 5-6 months of bottle aging.
ABOUT THIS PRODUCER
Back in 1898 Francesco Nicosia, the great-grandfather of the current owner, decided to open his first wine shop in Trecastagni, on the eastern slope of Mount Etna. This was the golden age of Etna wines, which – even then – were renowned and esteemed across Europe for their minerality and “volcanic” personality.
Towards the end of the twentieth century, however, the family came to an entrepreneurial watershed, thanks to the tenacity, courage and innovative spirit of Carmelo Nicosia, the current owner. Investing heavily in expanding and restructuring the vineyards, and building a modern winery, he helped transform the family business into one of the leading players in the renaissance of Sicilian wine in Italy and around the world
Nicosia is a dynamic, modern and efficient company that looks towards the future, but without forgetting tradition. It is headed by Carmelo Nicosia, assisted by his sons Francesco and Graziano and a close-knit team of young people such as enologist Maria Carella, who fully interpret the company spirit.
