Type: Red Wine
Grape: Nerello Mascalese/Nerello Capuccio/Allicante Boushet/Minella/Uva Francesa
After destemming and a light crushing of the grapes, fermentation starts with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 60 days.
Aged in neutral epoxy tanks. Susucaru Rosso expresses Etna as the result of a more traditional way of blending different contradas as well as different varietals to obtain a fragrant, elegant and fluid wine with structure and personality. Lightly filtered with very minimal added sulfur.
Intense and light-bodied, with floral aromas and notes of Campari and tart red berries, underlined by a flinty, smoky minerality.