Tasting: Earthy, dark berry fruit and a brisk minerality that comes from the rich volcanic soils. Extraordinarily alive, vibrant, and focused, this brisk rosato commands attention at first sip. Layered and deep, the acidity calls for food, while the tannins, while mellow, provide balance.
Grape: Nerello Mascalese, Nerello Cappuccio, Carricante, & Minnella
Region: Etna, Italy
Farming: Biodynamic
Vinification: This rosato is completed with the lesser popular rose method of blending both red and white varieties together to make this saturated rose. The wine better represents Etna than any other style due to it bringing all those varieties together. The vines on the north side of Etna are fairly old for what might be used for a rose, but then again, SRC is not your typical winemaker. The ageing takes place over ten months, which is a lengthy time for a rose.
About the Winemaker: SRC is a small family operation located on the famous northern slopes of Mt. Etna on the island of Sicily, and takes its name from the first initials of Rori and Cinzia, and their daughter Sandra. As a double meaning, when you say the words SRC together, it sounds like the Italian phrase 'essence' meaning: 'We are here.' The wildly active volcano has given the planet a remarkable place for unique, alive, and stunningly world-class wines. SRC began in 2013 with a small production of 3,000 bottles, and has steadily grown year-by-year while respecting their craftsmanship - creating five wines from about 17 hectares of Contrada (sites) between Solicchiata and Randazzo. The high elevation and steep slopes of Etna are full of tiny plots of terraced vines, fueled by fresh and rejuvenated volcanic soils that create truly one of a kind grapes, that arguably taste of its place more than anywhere in the world. The estate vines are located in 5 distinct districts: Crasà, Calderara, Rivaggi, Barbabecchi, and Pirao; all of which offer a unique quality to these biodynamically farmed indigenous varieties, with management of wild herbs and the help of local sheep. In the cellar, natural and slow fermentations, minimal intervention, old large barrels, and no sulfur use, create a small range of inspiring and delicious Etna wine.