Sul Vulcano - Etna Rosso D.O.C. - Donnafugata

Sul Vulcano from the famous Sicilian family winery Donnafugata. A wine from the Collection Surprising Wines reflecting wines “From the hidden corners of Sicily”. A pale ruby red wine with an elegant bouquet with notes of wild berries and flowery scents. Perfect harmony between aroma and taste, with good freshness and harmonious tannins. A wine dedicated to exploring less known wine regions.

19,80€

044-220

2 Items

Data sheet

ProducerDonnafugata
RegionSicilia
ClassificationEtna Rosso D.O.C.
Wine styleDry red wine
GrapesNerello Mascalese
Vintage2016
MaturationAgeing partly in tanks and partly in French oak (second and third passage barriques) for 14 months and then at least 7 months in bottle before release.
BouquetAn elegant bouquet with notes of wild berries and flowery scents, along with delicate spicy nuances of cinnamon and nutmeg.
TasteGood freshness and harmonious tannins. A long, balanced finish.
Pairs withPerfect with Mediterranean starters and pasta dishes, meat and roast stew. Or North-American cuisine (chicken wings, hamburgers), spicy Asian dishes or Tex-Mex based on meat and beans. Serve at 18 °C.

More info

Donnafugata’s wine production philosophy is to offer the world wines distinguished by pleasantness and complexity, wines that are capable of captivating and making happy those who taste them. They want to represent the excellence of Made in Italy, wines that represent an innovative and forward thinking Sicily and produced with respect for the environment.

The Nerello Mascalese vines for the Sul Vulcano red wine grow in Donnafugata’s vineyards at an altitude of 730 to 750 m. on the north side of Etna in Eastern Sicily, between Randazzo and Passopisciaro. The composition of the sandy texture lavic soil offers a subacid-neutral reaction, with good organic endowment. Deep, rich in minerals, the lavic soil allows strong root growth.

The grapes were harvested manually into crates with careful selection of the grapes in the vineyard. Fermentation in stainless steel with maceration on the skins for 8-10 days at a temperature of 25 °C. Ageing partly in stainless steel tanks and partly in French oak barriques for 14 months and then at least 7 months in the bottles before release.

Longevity 5-10 years

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