Etna, Sicily, Italy — 100% Nerello Mascalese
Bright red cherry and raspberry aromas open with violet florals, wild herbs and a whisper of volcanic smoke. On the palate, fine-grained tannins wrap around ripe red fruit and gentle spice, balanced with a distinct mineral undercurrent from the lava-rich soils. The finish is long and saline-inflected, with an elegant, almost ethereal texture. Pair this with slow-roasted lamb with rosemary and garlic, grilled tuna steak in black olive tapenade, truffle-tagliatelle with shaved Parmesan, or a plateau of pecorino aged with chestnut honey. Vines of Nerello Mascalese grow ungrafted in volcanic soils, yields are ultra-low, and fermentation occurs with indigenous yeasts in neutral vessels.