Contrada Santo Spirito Etna Rosso DOC

Pietradolce, means “sweet stone” in Italian and is an ode to Etna. The volcanic soil covering the slopes is very stony, sandy and mineral-rich. The Etna volcano’s abundant mineral components and microclimate – cool nights, warm days and wide-ranging temperature variations – give Pietradolce wines extraordinary richness, minerality, fragrance and depth.

Mount Etna is still very active – one of the most active in the world. It is also Europe’s highest volcano, soaring up to 3,322 meters or 10,990 feet (but altitude varies slightly depending on eruptions). The winery, on Mount Etna’s northern slopes, is far enough from the actual peak for safety, yet close enough to make the most of this special terroir. Vineyard surface is over 11 hectares (27 acres) and altitude ranges from 650 to 900 meters (2,135 to 2,955 feet) above sea level. This makes for particularly fragrant, focused aromas.

The winery itself is young – founded in 2005 by brothers Michele and Mario Faro. However, Michele and Mario are no strangers to vines, roots, stock, grafts and scions – they are, according to Gambero Rosso’s 2013 Wines of Italy, “two of the world’s top experts in nursery gardening.” Not surprisingly given their background, the pillar of the Faro philosophy is the brothers’ total respect for their territory, for native grapes and for ancient, traditional training systems: bush-trained vines. Combining the best of tradition and modern technology, Pietradolce’s boutique-sized production is eco-friendly and aims for “maximum respect for the Etna heritage.” It represents Etna’s purest and fullest expressions, from very, very old vineyards pre-Phylloxera.

The Contrada Santo Spirito vineyard is about 2 hectares/5 acres of pre-Phylloxera terraced vines that have the privilege of overlooking a valley, just two kilometers from the original estate. Thus, there is very little if any protection in an area known for its drying winds, and this gives the wine its signature freshness. It is located near Passopisciaro and its wine is the most similar to a classic Burgundy. Delicate and elegant with great finesse, with a little less muscle than the other wines in the line.

After fermentation and eighteen days of maceration, Santo Spirito ages in third and fourth-use tonneaux. It beautifully highlights the differences between Etna’s micro-terroirs.


Wine exported to

Canada, USA, Singapore, Australia, Turks and Caicos

Most recent awards

  • 2016 | Wine Advocate91
  • 2016 | Wine Enthusiast93
  • 2016 | Wine Spectator92
  • 2016 | James Suckling91
Grape Varieties:

100% Nerello Mascalese

Fermentation container:

Concrete tanks

Length of alcoholic fermentation:

8 days

Type of yeast:

Cultivated

Fermentation temperature:

22-28 °C (71.6-82.4 °F)

Maceration technique:

traditional

Length of maceration:

18 days

Malolactic fermentation:

Yes

Aging containers:

Oak barrels

Container size:

700 Lt

Container age:

2/6 years old

Type of oak:

French, fine-grained, light toast

Bottling period:

June

Aging before bottling:

14 months

Aging in bottle:

3 months

Closure:

Natural Cork

Organic:

Yes

Vineyard name:

Santo Spirito

Vineyard location:

Passopisciaro, C.da Santo Spirito Mount Etna, Sicily

Vineyard size:

2 hectares (5 acres)

Soil composition:

Volcanic, stony, sandy loam

Vine training:

Alberello

Altitude:

900 meters (2,952 feet) above sea level

Vine density:

9000 plants per hectare

Yield:

25-30 q.li/Ha

Exposure:

Northern

Years planted:

1929, 1939

Age of vines:

pre-Phylloxera 80-90 years old

Time of harvest:

Mid-October

First vintage of this wine:

2016

Total yearly production (in bottles):

5,000 ‚¬

Tasting notes:

Light ruby red with garnet highlights. Great finesse and elegance, mineral.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Pairs well with red meat and roasts.

Aging potential:

Up to 15 years

Alcohol:

Alc cont.: 14% by volume

Winemaker:

Michele e Mario Faro