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Santa Maria La Nave Calmarossa 2014, Etna Rosso, Etna

Organic
Santa Maria La Nave Calmarossa 2014, Etna Rosso, Etna
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Our Price:  £37.00Earn 37 Loyalty Points
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Producer:  Santa Maria La Nava
Grape Varieties:  Nerello Mascalese 85%, Nerello Cappuccio 15%
Optimum Drinking:  Within 8 years
Wine Style:  Persistent full bodied red
Alcohol by Volume:  14%
Closure:  Cork
Country:  Italy

Availability:  

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Santa Maria La Nave Calmarossa 2014, Etna Rosso, Etna

An enticing nose of red fruits, vanilla and a touch of cinnamon, leading to a refined structure on the palate and a wonderfully persistent finish.

Producer Note

This small, authentic boutique winery on Mount Etna, was established by Giuseppe "Peppino" Mulone in 1954. Santa Maria la Nave grows indigenous varieties such as Nerello Mascalese and Nerello Cappuccio in an ancient vineyard with rich, fertile volcanic soils. Passion and respect for the unique microclimate, along with artisanal vinification are at the heart of the Santa Maria La Nave project. Produced in small quantities, from dramatic surroundings, these are exquisite, food friendly wines.

Vintage

The 2014 vintage in Italy was very difficult, as much of the country endured flooding. However, despite the abundant rains, the volcanic soil (which absorbs excessive water), the constant winds and strong sun protected the grapes grown on Mount Etna. This unique site has once again produced grapes in perfect condition.

Vineyard

The vineyard lies on the south eastern slopes of Mount Etna, on an ancient vineyard site with a pre-phylloxera heart on the steep slope of an old crater. Planted at approximately 8,000 plants per hectare, in the traditional “alberello Etneo” bush method, the vines produce a very limited yield. The climate is humid, with significant rainfall during winter and spring and strong temperature fluctuations. The soils are black volcanic sands and rich in minerals. The vineyard is maintained with the utmost respect for the environment, without the use of pesticides and is in conversion to organic status.

Winemaking

The crushed skins and must were put into stainless steel fermenters. Selected local yeasts were added and the temperature was increased to 26°C for the maceration process, with daily pumpovers. After 21 days of fermentation the lees were drawn off, the wine was racked and underwent a malolactic fermentation at 18°C. This reduced the total acidity and imparted a softer mouthfeel to the wine. 40% of the wine was then racked into French oak barriques where it was aged for 12 months, the remainder was aged in stainless steel vats, before blending. The wine was racked, clarified, filtered and stabilised, prior to bottling.

Tasting Note

An enticing nose of wild red fruits and vanilla, which are complemented by a touch of cinnamon. A refined structure on the palate with elegant tannins and a harmonious, lingering finish.

Serving Suggestion

Perfect with oysters, fried fish or pasta with anchovies, due to its incredible minerality and fine tannins.

Grape

Nerello Mascalese 85%, Nerello Cappuccio 15%


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