The Etna DOC is an Italian wine appellaton which covers the slopes of Mount Etna, the 3330 meter (10,920ft) active volcano that dominates the northeastern corner of Sicily. The most commonly produced form of Etna wine is Etna Rosso, a red made predominantly from the Nerello Mascalese grape variety with up to a 20 percent addition of Nerello Cappuccio.

Nerello Mascalese is the main red variety of Etna. It’s usually blended with another Nerello, that is Nerello Capuccio. Both are late ripening and high on tannin, that is perfect for ageing wines. However, Nerello Mascalese has thicker skins, thus higher tannins, darker fruits on the nose and palate. While Nerello Capuccio adds elegance to its’ serious ‘cousin’, light perfume and sharp acidity. Fresh and energetic Etna Rosso typically displays notes and aromas of dark fruit and spices. They usually have balanced tannins and bright acidity, which makes them work well with various dishes. They naturally pair with dishes based on tomato sauce, but they can also match traditional Sicilian fish and meat specialities.

The Etna Bianco (Etna white) wines must have a minimum of 60 percent Carricante, a little-known, indigenous white variety that is grown exclusively in the Etna region. While 40 percent of the blend can consist of other authorized local white varieties, some of the best Etna Bianco wines are made entirely of Carricante.


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