The sun baked, windswept volcano of Eta looms above Sicily like a black hat. On bare topsoil vines roll down the slope. Since 1865, the Tornatore family have grown grapes and olives on the North East slopes than any family. But for some reason they never made wine. Until, Francesco Tornatore made the first vintage in 2012.
The modern winery fills resplendent with cement eggs to circulate fermentation, massive barrels, and stainless transfer tubes. Yet the methods remain minimal and gentle.
Tornatore, Etna Rosso, Sicily Italy 2016
Its APPEARANCE looks clear with a medium minus ruby and a pale rim.
Medium plus AROMAS glow with craisins, orange pulp, a whiff of mulled wine, ash and basalt.
The PALATE clinks and clanks with crisp medium plus acidity, lean medium tannins, a sneaky medium alcohol, and a medium body and fine silk-textured mid palate.
Medium plus intense FLAVORS ring a seamless tone of dried cranberries, pommegranate, and a light fine ash of medium plus intensity.
Tornatore’s Etna Rosso is very good (4 of 5) and can take on most Pinot Noir pairings from grilled meats, a wide range of cheeses, mild sausages, to fish simply prepared like salmon or tuna.
