Nestled between Etna's Passopisciaro and Solicchiata, sourced from 80 year old vines, emerges an elegant 100% Nerello Mascalese by Rocca Coeli. Aromatics of smoke, flint, dark currant, rose and Mediterranean scrub gives way to layers of morello cherry, cranberry, star anise, thyme and graphite on the palate. Packed with elegance and mineral tension along with fine tannins and crisp acidity this Etna Rosso pairs well with oily fish like sardines, tuna, and swordfish, as well as heavier, meaty dishes.