COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Nerello Mascalese
PRODUCER
Graci
REGION
Sicilia
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Graci, a celebrated producer on Mount Etna, crafts this Etna Rosso DOC 'Arcurìa' from 100% Nerello Mascalese grown on the volcanic slopes of Sicily, Italy. The Arcurìa vineyard is situated in Contrada Arcuria, on the northern/north-eastern side of the volcano, at elevations between 600 and 700 meters above sea level. The vines, some up to 70 years old, are cultivated using the traditional Sicilian alberello bush-training system in unique, non-calcareous brown volcanic soils rich in stones and minerals. Graci's philosophy centers on expressing the pure terroir of Etna, employing organic and biodynamic-inspired viticultural practices with minimal intervention. This dedication results in a wine that is a direct conduit for the volcano's unique character.
ALCOHOL
14.5%
AVG. PRICE
€45
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Grown at elevations between 600-700m on Mount Etna's northern slopes.
Fact 02
Made from 100% Nerello Mascalese, often called the 'Pinot Noir of Sicily'.
Fact 03
Vineyards are managed under strict organic farming principles.
Fact 04
Aged for 24 months in large, neutral 42-hl oak casks.
FOOD PAIRING
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WINE MAKING PROCESS
The Graci Etna Rosso DOC Arcurìa 2021 is made from 100% Nerello Mascalese grapes, hand-harvested in late October from vines up to 70 years old. The grapes are cultivated using organic and biodynamic-inspired methods on the northern slopes of Mount Etna. Vinification involves spontaneous fermentation with indigenous yeasts in large, truncated-cone oak vats (tini troncoconici) for 18-20 days, without temperature control. Malolactic fermentation also occurs spontaneously in barrel. The wine is then aged for 24 months in large, neutral 42-hl oak casks, followed by a minimum of six months of bottle aging before release. This meticulous process emphasizes natural fermentation and aging in large, neutral oak to preserve the purity of the volcanic terroir.
