A blend of 90% Nerello Mascalese and 10% Cappuccio. The fruit is handpicked by an all women team! Once in the winery, it is destemmed and macerated on skins at a controlled temperature for about 20-25 days. Fermentation is in stainless steel with frequent pumping of must over the grapes and wine-pressing. The wine is then left to age in stainless steel for 5 months. On the nose, aromatic scents of raspberries, blackberries and wild flowers intertwine with mineral shades. The palate is fresh and aromatic, balanced by good tannins.
Match with Pasta alla Norma, pizza or semi-aged cheeses.
Varietal / Blend: 90% Nerello Mascalese & 10% Cappuccio
Decant: Not necessary
Farming Practices: Sustainable
The Cambria family were originally hazelnut farmers with some grapes grown on the estate as well. With the arrival of DOC status for Etna in 1968 and hazelnuts losing market share, Francesco Cambria decided to replant the hazelnut groves with vines. In the late 1980s, Francesco’s son Guglielmo decided to build a winery and make his own wine, rather than selling the grapes.
At Cottanera, almost all the work in the vineyards is done by hand. The winery employs whole Sicilian families, in particular women that, according to the Etna’s tradition, have the right gentleness in taking care of the vineyards. This knowledge is handed down from generation to generation. This is a dynamic young winery to watch!