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2011
2011
2012
2013
Etna Rosso DOC Riserva Contrada Zottorinoto
Zottorinoto 2013
Red

Etna Rosso DOC Riserva Contrada Zottorinoto

An elegant wine with a unique personality

Etna DOC Rosso Riserva
100% Nerello Mascalese
Vintage
2011
2011
2012
2013
Technical Details
Alcohol
13,5°
PH
3,65
Total Acidity
5 g/lt
Number of bottles
1978
Vintage information
Download
Technical Details
Alcohol
14°
PH
3,63
Total Acidity
5 g/lt
Number of bottles
1978
Vintage information
Download
Technical Details
Alcohol
14°
PH
3,61
Total Acidity
5 g/lt
Number of bottles
1994
Vintage information
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Etna Rosso DOC Riserva Contrada Zottorinoto

In this exceptional wine the grapes of our Cru express their deepest character.


Our cru Etna Rosso Riserva contrada Zottorinoto is a garnet red wine.
On the nose, floreal notes and mediterranean erbs are interwoven with red fruits – blueberries, raspberries and blackberries – and spices likes vanilla and black tea.
The palate is velvety and enclosing, sapid and well balanced by noble tannins; persistent.

Zottorinoto

Region of production

Castiglione di Sicilia
Zottorinoto
60 years
750-800 metres a.s.l.
Lava - Alluvial
4,000 kg/ha

Awards

2011
Guida essenziale dei vini di Daniele Cernilli
96
100
2016
Guida Bibenda Wine
5
5
2016
Vini d’Italia Gambero rosso
3
3
2016
Wine advocate
94
100
2016
Vinous di Antonio Galloni
93
100
2015
James Suckling
93
100
2015
2012
Guida essenziale dei vini di Daniele Cernilli
97
100
2017
Bicchieri Vini d’Italia Gambero rosso
3
3
2017
Gran Corona Vini buoni d’Italia Touring
2017
Grappoli Bibenda
5
5
2017
Vinous di Antonio Galloni
92
100
2016
Wine advocate
96
100
2016
2013
Guida essenziale dei vini di Daniele Cernilli
96
100
2018
Grappoli Bibenda
5
5
2018
Bicchieri Vini d’Italia Gambero rosso
3
3
2018
James Suckling
93
100
2018
Antonio Galloni Ottobre
92
100
2017
Wine Advocate
94
100
2017

Harvesting

Manual in small crates.
Last week of October
The women of our team choose patiently the grapes directly from the vines.
Le donne di Cottanera
Vinificazione

Vinification

Gentle destemming and maceration with skin contact at controlled temperature – 28°C – for about 30 days.
Fermentation at controlled temperature – 26-28°C – with constant pumping of must over grapes and wine-pressing. Malolactic fermentation in French oak barrels.

Maturation

24 months in French oak barrels.
Followed by 24 months of aging in bottle.

Food pairings

Mushroom and truffle based dishes, game and aged cheese

Pasta with wild boar ragu
Braised beef