Giorlamo Russo A Rina Etna Rosso

The island of Sicily in a bottle, Girolamo Russo’s ‘A Rina’ Etna Rosso is a red wine grown and made on the volcanic slopes of Mount Etna.  Crafted from a blend of the indigenous Nerello Mascalese grape with a small percentage of the also native Nerello Cappuccio, this wine is a love letter to the terroir of Etna’s high-altitude vineyards, where ancient lava soils, marine winds, significant diurnal temperature shifts, and a long growing season contribute to its remarkable depth and complexity.  Light ruby in color, ‘A Rina’ offers aromatics of wild red berries, dried roses, and smokey crushed volcanic rock.  A profound acidity merges with silky tannins and layers of tart cherries, pomegranate, blood orange, and subtle spice to create a wonderfully intricate palate.  The wine’s mineral core and structural elegance give it an almost Burgundian finesse, while its earthy undertones and finish are a signature of Etna’s volcanic soils.  Girolamo Russo, a highly respected small-scale producer, practices organic farming and minimal intervention winemaking, allowing the purity of the fruit and the terroir to shine.  Enjoyed with a light chill, ’A Rina’ is a versatile and food-friendly wine, shining alongside roasted meats, game, mushroom dishes, aged cheeses, and of course traditional Sicilian fare.

Varietals: Nerello Mascalese 90% Nerello Cappuccio 10%

Production Areas: Contrade of: San Lorenzo, Feudo, Calderara Sotana, Feudo di Mezzo

ABV: 13.5%

Soil Type: Volcanic soil, sandy, rich in minerals

Age: Average age between 20 and 100 years 

Altitude: From 650m to 800m above sea level

Vineyard Size: Selection from 19ha

Exposure: Northern slopes of Mt. Etna

Planting Density: 5,500 vines per ha

Training System: “alberello” and “modified alberello” espalier

Yield/Ha: 50q

Harvest Time: Second half of October

Harvest Method: Manual

Fermentation Vessels: Steel fermenters and open vats

Fermentation Temperature: 28°C-30°C

Fermentation Duration: 10 days, with natve indigenous yeasts

Maceration Time on Skins: 10 days

Malolactic Fermentation: In spring, spontaneous in barrique

Ageing Vessels: Slavonian oak barrels of 2600 lt. and concrete tanks

Refinement Duration: 12 months

Refinement in Bottle: Minimum 6 months

Bottles Produced: 40,000