Rosario's Rosso is intentionally softer and less tannic than many examples from the region, achieved through careful extraction and temperature management rather than heavy maceration; 100% Nerello Mascalese is given just eight days of maceration in open stainless-steel tanks. Crunchy red cherry and raspberry lead into violet, orange peel, pepper and smoky volcanic earth. Light on its feet, it's juicy and high-toned, with bright acidity and fine, gently grippy tannins. An especially nimble, unvarnished take on Etna Rosso — more about fragrance and energy than muscle.