Ciaurìa Etna Rosso Pietro Caciorgna
Paolo Caciogna has a rich history in winemaking; renowned for his work in Tuscany (Altesino, La Serena, among others), he enthralled the wine world in 2006 when he resurrected two pre-phylloxera vineyard sites on the northern slopes of Mount Etna. Here, Caciogna makes three wines under the Pietro Caciogna label, which he originally launched in Tuscany in 2012 and was named after his father.
Paolo and his wife Elda not only own and oversee the operations at their Tuscan and Etna wineries; they also care for their farms, the farmyard animals, and the vegetable gardens located on-site. The philosophy of the Caciogna family is to produce quality wines while respecting the environment and health of the customer; therefore, no chemical fertilizers are used only copper and sulfur are used to prevent vine diseases.
2009 is the inaugural vintage of Pietro Caciorgna’s Ciaurìa Etna Rosso. Organic viticulture and vinification practices are employed at every level of the winemaking process. The vision for Ciaurìa was to create a wine for everyday enjoyment, beautiful in its simplicity, and a pure expression of Nerello Mascalese.
The vineyards are planted to Nerello Mascalese and are situated at 750 m elevation with a North/ North-East exposure. The vines are planted on pre-phylloxera rootstocks and are situated on black, porous soil, deeply composed of volcanic ash with traces of sand and rich in minerals. After harvest, grapes are brought to the winery for meticulous sorting; both alcoholic fermentation and malolactic fermentation occur in stainless steel tanks. The wine then undergoes aging in French barriques for a period of 6 months and refining in the bottle for a minimum of 6 months before being released to market.
A delicious and vibrant Nerello Mascalese from Mount Etna. The wine shows ripe wild strawberries, maraschino cherries, and orange zest. The fruit is accompanied by notes of cinnamon, allspice, and dried leather. There is a distinct ashy quality to the wine with layers of dried herbs and earth. The wine is dry, medium-bodied, with fine tannins and lively acidity.
Enjoy with sardines, grilled pork chops, roasted tomatoes, and red peppers or with the Sicilian favorite: Pasta alla Norma.