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Efésto Etna Rosso D.O.C. - Azienda Agricola Mosè |
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For the first time in the USA.
Legend has it that Ulysses offered this strong and generous wine to Polyphemus (Polifemo), the son of Hephaestus (Efesto), god of fire, setting him a flame.
A wine deserving of a just re-evaluation, Etna Rosso has made great strides over the past ten years. One pioneering producer, Mr. Giuseppe "Pippo" Musumeci, took the leap from life-long grape cultivator to wine producer and bottler, and became an early proponent of the eventual new D.O.C. designation for Etna Rosso. His wine production company, Azienda Agricola Mosè, managed by his son Rosario, developed the delicious Efésto as a tribute to the rich history of both the grape and the landscape.
The Arabs referred to volcano Etna as 'Jabal al-burkan' or 'Jabal Atma Siqilliyya'. Later, during the Middle Ages, its name became 'Mons Gibel' or 'Mongibello', la montagna di Sicilia.
We had the pleasure of meeting Mr. Musumeci personally and visited his vineyard in the mountainside village of Sant'Alfio in the province of Catania, a genuine family estate complete with rustic farmhouse and a 200-year-old working press. Pippo was a welcoming and unpretentious man, and we believe that his wine took after his character: generous and sincere. Another personality and lover of Sicily and its famous "Mongibello" is the Simply Red crooner, Mick Hucknall, who decided to show his appreciation for the unique terroir of the Etna region by producing his own wine in his own name! Indeed, Mick acquired a local vineyard where he began producing a wine that is optimal in quality: "Il Cantante" ("The Singer"). This red wine from Etna has reached as far as the specialty wine shops of London. |
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| The Wine |
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Region: Etna Mountain, East of Sicily
Wine Name: Efesto, Etna Rosso D.O.C. Riserva 2003
Grape Varieties: 80% Nerello Mascalese, 10%
Nerello Cappuccio, 10% Minnella, Catarratto,
Carricante
Classification: D.O.C. Sicilia
Alcohol: 13% by vol.
It has a complex structure, a round, full body and a
large bouquet. It reaches its optimal level after one
year of ageing. After maceration and pressing, it is
poured in chestnut barrels. After the period of ageing
the wine is bottled for other fifty days of refinement,
after which it is ready to drink.
Efesto Technical Sheet.pdf |
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©Copyright
2010 VanVakys Art International IIS. All rights reserved.