Etna Rosso Nerello Mascalese

Hard to beat this entry level Etna Rosso. One of my go-tos with almost any Italian food.

Pale garnet; medium intensity aromas of red cherry, red currant, red raspberry, lava rocks, earth, savory herbs, oregano, nutmeg, allspice; dry, high acid, medium plus tannins, medium alcohol, light bodied, medium intensity flavors consistent with aromas; medium finish, moderately complex, not very concentrated, acid and tannins quite high for the body, interesting mineral notes

Consistently amazing entry-level Etna. One of the prettiest I’ve ever had.

This Sicilian wine smells and tastes like Burgundy with a volcano. The nose carries earthy-yet-floral notes on a mineral base. The palate is not like Pinot Noir, but not like Sangiovese, either. It paired much better with the involtini than it did with the tomato sauce spaghetti. I guess the grape blend - Nerellos Mascalese and Cappuccio - like eggplant better. It showed a bit of brown around the edge, not something you see often in a young wine.

Agree with most of the comments. Easy to drink light in body and structure. Reminds me of an Oregon Pinot that has balance and earthiness. But it’s distinct enough to differ from a burgundy and Pinot Noir. Very good. Pairs well with poultry and fish.

Reminiscent of Valtellina. Light body with a touch of volcanic earthiness. I could drink this often. Would be good with poultry

A fave

Not as pretty as 14,15

Light body, balanced acidity/tannin, and very flavorful. Interesting and complex with tart cherry combines with a dusty/gravelly character from the volcanic soil. A bit funky at first but that blew off. Nice.

Peppery finish. Refined structure.