Kevin's comments:  A full and velvety, well balanced wine with an intense bouquet and a slight hint of oak in the background.  Produced from 30% Nerello Mascalese and 70% Nerello Cappuccio grapes grown on the eastern slopes of Mount Etna.

Chateau Tasting Notes

DUCA  DI  CASTELMONTE,  SICILY

Sicily, the largest Mediterranean island, has more vineyards for wine than any other region.  Its viticulture in fact, enjoys a series of natural advantages; hillside vineyards with excellent exposures, abundant sunlight and high temperatures to ripen the grapes and a range of native vines varieties with real personality.

Carlo Pellegrino have been known as one of the leading Marsala houses for over a hundred years.  Today some 50% of Pellegrino's sales are for still wines and the company is considered to be one of the most innovative in the south of Italy.  In order to give a greater emphasis and definition to the area of activity the wines are sold under the DUCA DI CASTELMONTE MARQUE.

In the 1970's the company was the first to market a range of wines produced from native grape varietals and they have continued to seek the individualism and character of the true wines of Sicily.   The company is family owned and consists of over 400 hectares of vineyards situated in the north western tip of the island, where the average yield is kept moderate to ensure that the quality of their wines is kept to the fore.

Etna Rosso, refined in barriques, is full and velvety.  Pellegrino have called this wine "Ulysse" in honour of the ancient legend where Ulysse, returning from one of his voyages landed in this part of Sicily and was captured and imprisoned by the giant Polyphemus.  Ulysse managed to escape by getting the giant drunk on a bright red wine that was produced in this area and blinding him.  Today the wine is still produced from grapes grown in small vineyards scattered around the slopes of Mount Etna and is simply known by the locals as Etna Rosso.
 
Grape                30% Nerello Mascalese

Varieties:           70% Nerello Cappuccio

Soil:                  Volcanic, from the eastern slopes around Mount Etna.

Viticulture:         Low yields per hectare, no irrigation.  No trellis - short pruning.

Vinification:        Long maceration, soft pressing and fermentation in temperature controlled vats.

Ageing: 3 months in large oak barrels then refined in barriques for 3 months followed by 8 months in bottle.

Total annual Production:            Approx. 34,000 bottles p.a.

Colour:              Brilliant red.

Serve:               At 18C with roast meats and game.  Open the bottle 1 hour before pouring.

Tasting:           Full and velvety, well balanced with an intense bouquet and a slight hint of oak.

Will age well.