A raw energy courses through this bottling made from gnarled old bush vines of mostly Nerello Mascalese. Hints of ripe cherry and tar soar from the glass, and the chewy mouthfeel is marked by an undeniable volcanic grit—a signature of Etna reds. Give it some time in a decanter to stretch its legs, then savor the made-in-heaven match with rich pasta sauces (amatriciana or arrabbiata, for instance), slow-cooked pork shoulder, or rosemary grilled lamb chops.
Anthony Lynch, Kermit Lynch Wine Merchant
Top Quality Store
