A Culonna 2018, Scirto
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Nerello Mascalese (Nerello Cappuccio)
Ready or drink by 2029
You can drink this wine during an aperitivo along with bruschetta with cherry tomatoes, as well as a meat pie or a medium-cooked steak.
Scirto is on the north side of Mount Etna in Sicily at an altitude of 650 meters above sea level, with black volcanic sandy soil rich in potassium. All their treatments and harvesting is carried out by hand, with no chemical fertilizers or pesticides used.
A Culonna is an Etna Rosso made up of mainly Nerello Mascalese with some Nerello Cappuccio, native ancient Sicilian grape varieties. Fermented in steel tanks with natural yeasts, aged in used oak barrels for 18 months before a further 6 months in the bottle.
Terroir - it has become one of the most abused and overused words in wine. Everyone speaks of terroir but sadly many wines have little to say. Not in the case of A Culonna. Drinking this wine is like licking the volcano, the power, the lava flows, the hundred-plus years of tradition of being rooted here as the Scirto family has been. Of all the Etna wines we drank, this A Culonna we agreed was the most immense and sincere expression of terroir.