Nicosia Lenza di Munti Etna Rosso

Nicosia Lenza di Munti Etna Rosso

Wine Description

Made with selected grapes grown on lava terraces at an average altitude of 720 m above sea level, these Etna wines represent a unique combination of the typical elegance of mountain wine and minerality due to volcanic origin. The extraordinary wealth of minerals in Etna's volcanic soils is the source of the very sapid and typical flavor of the wines produced here.  The quality of the soil is closely tied to Etna’s volcanic origins, as it was formed through the disintegration of lavas with different compositions and from different eras, and eruptive materials such as sands, ashes, pumice stone and “lapilli”.

Alessandro LoGenco, Agronomist of Nicosia Winery
Bunch of Nerello Mascalese grapes
Bunches of Frappato grapes Nicosia Vineyards in Vittoria
Cantine Nicosia with Mt. Etna in the background
Carmelo Nicosia current owner
Foto4 MonteGorna Vineyards Etna
Harvest in the Vittoria vineyards
Maria Carella, Nicosia Winemaker
Nicosia brand detail
Sunrise during the harvest in Etna vineyards
Vineyards of MonteGorna Etna drone
Vittoria Vineyards
Vittoria Vineyards
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Acclaim
“Sleek and slightly austere, but with wonderful red-berry fruit and a slew of wild herbs, this is an exciting, lighter-weight Etna red with a crisp, stony finish. From vineyards at 720 meters above sea level. Drink or hold.”
— James Suckling, Oct 2021
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Vineyard & Production Info
Production area/appellation:
ETNA DOC
Vineyard size
85 ha acres
Soil composition
volcanic soil, very rich in minerals
Elevation:
2362 feet
Exposure:
south, southeastern, eastern
Harvest time:
mid-end of October
First vintage of this wine:
2018
Bottles produced of this wine:
90,000
Average Vine Age:
20 years
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Winemaking & Aging
Varietal composition:
80% nerello mascalese, 20% nerello cappuccio
Fermentation container:
stainless steel tank
Length of alcoholic fermentation:
10 - 15 days days
Fermentation temperature:
controlled temperature (22-24°C) °F
Maceration technique:
pumping over
Malolactic fermentation:
yes
Fining agent:
vegan
Type of aging container:
mainly in stainless steel vats and tonneaux
Length of aging before bottling:
4 months
Length of bottle aging:
5-6 months
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Analytical Data
pH level:
3.7
Acidity:
>4 g/L
Alcohol:
13 %
Residual sugar:
<5 g/L
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Wine Production

Nerello Mascalese is a black grape hystorically prevalent on Etna, that takes its name from Mascali territory where it was selected a few centuries ago. This is the base of the Etna Rosso DOC, which must contain at least 80% of Nerello Mascalese grapes. Nerello Cappuccio, or Mantellato, is another red grape commonly found on the volcano. It is used to make Etna Rosso DOC, in a percentage no higher than 20%. It gives wine a higher chromatic intensity, compensating for Nerello Mascalese's weak colouring capacity.