Cottanera Barbazzale Etna Rosso


Before Mount Etna exploded onto the scene, Cottanera was quietly making some of the most exciting wines on the mountain. Once dedicated to international varieties, they have now turned their attention entirely to indigenous grapes. The story begins with Francesco Cambria, who, in 1962, seeking a retreat from his career in Messina, bought 100 hectares of vines and hazelnut groves near his birthplace in Randazzo. As hazelnuts lost market share, he decided to transition the estates focus to winemaking. Today, 42 of Cottanera’s 60 hectares of vines are planted exclusively to native Etna grapes. This important estate now farms five distinct contrade including Contrada Cottanera, Zottorinoto, Feudo di Mezzo, Calderara and Diciassettesalme. 90% Nerello Mascalese and 10% Nerello Cappuccio from young vines (8-10 years old) grown in contrada Calderara and Diciasettesalme at 720 meters above sea level, all planted to mineral-rich soil of lava, clay, and alluvial sediment. Fruit is handpicked and destemmed, followed by maceration over 20-25 days. Fermentation then takes place in
stainless steel with frequent pump overs and punch downs employed to elicit maximum expression of fruit and terroir. On the nose it offers aromatic aromas of raspberries, blackberries and wild flowers that intertwine with mineral nuances. On the palate it has a pleasant freshness balanced by good aromatic tannins.