Girolamo Russo 'a Rina' Etna Rosso, Sicily, Italy 2024

Giuseppe Russo farms a patchwork of historic contrade on Etna’s north slope, working with old vine material and massal selection to capture the tension and structure that define this part of the volcano.

WINEMAKER: Giuseppe Russo

FARMING: Certified Organic

VARIETY: 90% Nerello Mascalese, 10% Nerello Cappuccio

TERROIR: Sourced from multiple contrade including San Lorenzo, Feudo, Calderara Sottana, and Feudo di Mezzo, with vines planted between 1924 and 2005. These sites sit between roughly 650 and 800 meters elevation on the northern slopes of Mount Etna, rooted in decomposed volcanic lava flows. The combination of altitude, poor soils, and exposure results in low yields and naturally high acidity.

VINIFICATION: Hand-harvested fruit is mostly destemmed and fermented with indigenous yeasts in a mix of stainless steel and inert vessels at controlled low temperatures. Maceration lasts approximately 10–15 days, depending on parcel, followed by spontaneous malolactic fermentation in the spring.

AGING: Aged for approximately 16 months across large 2,600L botti, cement tanks, and used barrique, maintaining transparency of fruit and site rather than imprinting oak.

TASTING NOTES: Bright red cherry, wild strawberry, and pomegranate lead into lifted floral tones and a distinct volcanic edge. The palate is medium-bodied with fine, persistent tannins, high acidity, and a savory, mineral-driven finish that carries both freshness and structure.

FOOD PAIRINGS: Grilled lamb, roasted mushrooms, charred eggplant, tomato-based pastas, and anything with herbs and smoke.

SCORES: James Suckling 94; Wine Advocate 93