Terrazze dell'Etna

• 2011 Terrazze dell'Etna Terre Siciliane Brut Rosé

  Italy, Sicily, Terre Siciliane

  90% Pinot Nero, 10% Nerello Mascalese; Champagne Method; 3 years on lees; from vines 900m high; very pale pink (saignee), super fine bubbles; soft round cherry and strawberry, good tartness; nice depth and richness, fuller, softer acid though lots there, light floral finish; very pretty and tasty.

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• 2012 Terrazze dell'Etna Terre Siciliane Ciuri

  Italy, Sicily, Terre Siciliane

  From the Sicilian word for flower; pale straw; mint, melon, light, white rock, faint chamomile; fresh, higher acid, mineral but not sharply so, penetrating, long; delicious.

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• 2011 Terrazze dell'Etna Etna Carusu

  Italy, Sicily, Etna DOC

  Sicilian for young man; 80% Mascalese, 20% Capuccio; dull red, paler rim; medicinal red cherry, meaty, slight orange, lots of rose, sandalwood; denser mouthfeel than many young Nerellos, leans more towards Nebbiolo, tannin there but not dry; good.

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• 2009 Terrazze dell'Etna Etna Cirneco

  Italy, Sicily, Etna DOC

  Named after an Egyptian dog that hunts rabbits; 100% Mascalese; dull crimson, rusty rim; musky cherry, licorice, orange oil, some oak, sandalwood, candy cane, like ripe Nebbiolo, interesting nose; fresh palate, compact, fine but grainy tannin, some mineral, smoky finish; delicious.

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• 2010 Terrazze dell'Etna Terre Siciliane Cratere

  Italy, Sicily, Terre Siciliane

  Meaning crater; 80% Mascalese, 20% Petit Verdot; denser extraction, dark garnet; meaty, dark fruit, cedary, wood tannin; dark fruit, a certain juiciness to the fruit, lots of tannin and lower acid, some oak tannin, concrete dust; ok.

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Tasting with owner, Gloria Fossati. This was the rollout tour of her wines in the USA. I sincerely hope the wines catch on and are a mainstay in our market.
Overall, her wines were very nice with a couple out of the ordinary for Sicily: sparkling wine done in the Champagne method and a really successful white from 100% Nerello Mascalese pressed off of the skins. Both were my favorites from the tasting. Petit Verdot is also rare but having tasted Passopisciaro's Franchetti I am well aware of the potential for the varietal.