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Flavia Etna Rossa Pre-Phylloxera 2015

Sicily

Regular price $69.99

2015 Etna Rosso Prephylloxera 92+WA
Flavia
Mount Etna, Sicily

80% Nerello Mascalese
20% Nerello Cappuccio


Reg $74.99
$69.99 sale
$64.99 on 3 or more

The Flavia Prephylloxera Etna Rosso is produced from a 1-hectare vineyard on the volcanic soils of Etna.  The vines are 130-140 years old, planted before the phylloxera louse made it to Sicily and it survived as the in deep sandy-volcanic soils are inhospitable to the louse.  The vineyard sits at at 900+ meters of altitude (3,000 feet), in Solicchiata, Castiglione dì Sicilia . They only use organic treatments in the vineyards and methods in the cellar.  Grapes are hand-harvested, then fermented in stainless steel with native yeasts. The wine matures for at least 48 months in 500L Slavonian oak tonneaux of third passage, and then refines at least 12 months in bottle.

92+ pts Vinous Media
A dusty mix of rose, black raspberry, crushed ashen stone and underbrush forms a captivating bouquet as the 2015 Etna Rosso Prephylloxera blossoms in the glass. Like a veil of pure silk, it washes across the palate, seamlessly leaving mineral-stained red berries under an air of inner rose and sage. The 2015 tapers off structured and refined, tugging at the senses with grippy tannins while resonating on hints of licorice and lavender. Another year or two of cellaring is recommended for the full effect. That said, this deep blend of 80% Nerello Mascalese and 20% Nerello Cappuccio is some pretty compelling stuff. It’s made from vines that are between 130-140 years old, planted in sandy, volcanic soils at 900 meters. The wine refines for four years in 500-liter Slavonian oak barrels.


Flavia doesn’t sport the marketing that goes into a lot of wine on the market. Instead they care much more about what goes into the bottle and keeping their appearance as down to earth and approachable as possible. The farming practices are organic across vineyards that have been in the family for four generations, including some seriously old pre-phylloxera vines on Etna’s north slope in Solicchiata, Castiglione di Sicilia. Fermentations are completed using indigenous yeasts, and the wines see very little sulfur and no fining or filtration. Refinement is completed in stainless steel for the fresh wines or 500-liter neutral Slavonian oak for the bigger reds. The fact that a number of them are packaged in one-liter bottles only adds to the crazy value that these fun and uber-natural wines represent. I was very happy to be introduced to them during this year's tastings.

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