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Graci Etna Rosso Arcuria DOC 2013

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Wine and Winery Information

Graci Etna Rosso Arcuria DOC 2013

he produced quantity over quality. On his death Alberto returned from his life as investment banker in Milan to take over the vinous reins, but in his way. Alberto sold his grandfather’s land, and bought vineyards on Etna thus returning to his Sicilian roots, but on a part of the island where the sun is tempered by altitude (600+ m.a.s.l.), the soils are volcanic (obviously!), and there are old, ungrafted vineyards. Alberto Graci’s main property, Arcuria, is in Passopisciaro, in the northeast of Etna. Of the 18 hectares planted to vineyards, 15.0 are Nerello Mascalese, 1.5 are Carricante and 1.0 is Catarratto. Alberto’s top Nerello Mascallese vineyard is Barbabecchi, a 5 hectare plot planted with 2 hectares of pre-phylloxera Nerello on its own roots. At 1000 metres, it is not harvested until November. ‘Etna is a special place,’ says Graci, who today runs the estate with his sister Elena. ‘We only cultivate traditional varieties indigenous to Mount Etna and aim to respect local traditions as well as the distinct characters of each vintage. The land decides, not us. We believe that only by listening carefully and responding to the expressions of Nature in our territory can great wines be born. Great because they are true.

Technical Details

Grape Variety: 100% nerello mascalese, harvested in the last week of October, 3-4 bunches per vine.
Vineyard area: The fruit is sourced from a vineyard in the sub-zone of Passopisciaro in the Comune of Castiglione di Sicilia. The vines are bushed trained on the north-eastern face of Mt Etna at between 600 and 700 m.a.s.l. at a density of 6,000 to 10,000 vines per Ha.
Soils: The brown soils are of volcanic origin, rich in fossils, iron and sand, with a high nitrogen content.
Method: The wine is fermented and in large open top wooden fermenters (tini) with indigenous yeasts and no temperature control. The maceration on skins averages between 30 and 90 days. The wine is matured for 24 months in large oak botti, during which time the malo-lactic fermentation occurs spontaneously.
Alcohol: 14%.

Tasting Notes

Colour: Dense ruby with purplish/crimson hues.
Bouquet: Amazing concentration of sweet blackberry and blackcurrant fruit, with minerality and violets.
Palate: Great finesse, acid line and precision. Extremely long. A very fine, savoury red to drink or cellar.
Winemaker: Alberto Graci

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