Graci Etna Rosato, Etna DOC, Sicily, Italy 2024
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Founded by Alberto Graci in Passopisciaro on the northern slopes of Mount Etna, Graci is dedicated to cultivating only Etna’s indigenous grape varieties. The estate farms organically at high elevations (600–1,000m) on volcanic soils in the Alcantara Valley, with the aim of preserving the authenticity of each vintage. Minimal intervention in the cellar ensures wines that reflect the territory’s volcanic character and ancient winemaking traditions.
- WINEMAKER: Alberto Graci
- FARMING: Certified Organic
- VARIETY: 100% Nerello Mascalese
- TERROIR: 2 hectares of vineyards in Passopisciaro; volcanic sandy soils high in limestone, iron, and nitrogen; elevations from 600–1,000m.
- VINIFICATION: Hand-harvested in early October. Slow vertical hydraulic pressing with no maceration. Fermented in cement tanks with no malolactic fermentation.
- AGING: Five months on fine lees in cement tanks, natural filtration, then one month in bottle before release.
- TASTING NOTES: Pale salmon in color. Elegant aromas of red berries, rose petal, and volcanic minerality. The palate is harmonious and balanced with ripe red fruit, saline freshness, and a long mineral finish.
- FOOD PAIRINGS: Perfect with seafood, light salads, sandwiches, or enjoyed on its own as an aperitif.
- ALCOHOL: 12.5%
Founded by Alberto Graci in Passopisciaro on the northern slopes of Mount Etna, Graci is dedicated to cultivating only Etna’s indigenous grape varieties. The estate farms organically at high elevations (600–1,000m) on volcanic soils in the Alcantara Valley, with the aim of preserving the authenticity of each vintage. Minimal intervention in the cellar ensures wines that reflect the territory’s volcanic character and ancient winemaking traditions.
- WINEMAKER: Alberto Graci
- FARMING: Certified Organic
- VARIETY: 100% Nerello Mascalese
- TERROIR: 2 hectares of vineyards in Passopisciaro; volcanic sandy soils high in limestone, iron, and nitrogen; elevations from 600–1,000m.
- VINIFICATION: Hand-harvested in early October. Slow vertical hydraulic pressing with no maceration. Fermented in cement tanks with no malolactic fermentation.
- AGING: Five months on fine lees in cement tanks, natural filtration, then one month in bottle before release.
- TASTING NOTES: Pale salmon in color. Elegant aromas of red berries, rose petal, and volcanic minerality. The palate is harmonious and balanced with ripe red fruit, saline freshness, and a long mineral finish.
- FOOD PAIRINGS: Perfect with seafood, light salads, sandwiches, or enjoyed on its own as an aperitif.
- ALCOHOL: 12.5%