Ghiaia Nera Etna Rosso

Tasca d’Almerita Ghiaia Nera Etna Rosso pairs well with numerous gastronomic preparations, undoubtedly excellent with pork fillet garnished with an apple sauce. Nerello Mascalese also pairs well with rich first courses and main courses based on both white and red meat, whether grilled or roasted. Try it with a meat couscous.

For eight generations, the Tasca d’Almerita family has been devoted to Sicily, its land, its unique nature and its surprising and inimitable resources. Their story began in 1830 with the purchase of Tenuta Regaleali, a green oasis spanning nearly 550 hectares in the center of the island where 8 generations have fostered the past, present and future of Sicilian winemaking. Regaleali is an unpredictable and breathtaking place, even for the experienced traveler. Luscious hills roll endlessly in several shades of green, with vineyards unlike any other in the world. “Nordic” features in the deep south, like the perceptible diurnal temperature excursions between day and night, the mountainous context, and the quality of the light render this place a winemaking paradise. A mosaic of exposures, mixed soils and elevations create a proper outdoor viticulture laboratory where 25 red and white varietals are planted across 382 hectares of vines. In the year 2000, after more than 150 years of leading Sicily’s efforts in sustainable agriculture and advancing quality wine production at Tenuta Regaleali, Alberto Tasca (8th generation family and current CEO of Tasca d’Almerita) turned his eyes toward a new endeavor in the Tasca Family’s efforts to conserve and promote the very best of their island. With a strong patrimony at his back, Alberto Tasca boldly extended the Tasca family name to four other prestigious Sicilian winegrowing regions, creating the current portfolio of estates: Tenuta Capofaro on the Aeolian island of Salina; Tenuta Tascante on the living volcano that is Mt. Etna; Tenuta Whitaker on the Phoenician island of Mozia; and Tenuta Sallier de La Tour in the DOC Monreale.

Nestled on the northern slopes of Mount Etna in Sicily, the vineyards of Contrada Sciaranuova, Piano Dario, and Rampante in Catania boast terraced landscapes on volcanic sediments. Established between 2004 and 2007 at an elevation of 600 meters above sea level, these vineyards face north, benefiting from optimal sun exposure. Managed with espalier training and spur-pruned cordon systems, approximately 4,500 vines per hectare yield an average of 6.4 tons annually. This meticulous approach, combined with the unique terroir, yields wines that epitomize the distinctive character of Etna, showcasing complexity and finesse.

At the end of the alcoholic fermentation, full malolactic fermentation takes place. The wine is then aged in 25 hl oak casks for 12 months.

The approach to fermentation is traditional, with the process occurring at a controlled temperature range of 25-30°C degrees Celsius, allowing for the optimal extraction of flavours and tannins from the grape skins. The duration of fermentation is carefully monitored and typically spans about 6 days.