At last count, Davide works with around 15 different parcels spread across 7 distinct “contrada”, all scattered throughout the sickle shaped crescent moon growing area of Mt. Etna’s lofty slopes. Yes, this wine consists entirely of the Etna staple in Nerello Mascalese, but some delicate, infusion-style winemaking and a little bit of Beaujolais-esque carbonic maceration has resulted in a wine that walks the tightrope between lean red and hefty rosato. Tart dark cherry, wild strawberry, tomato leaf and Campari dominate the vibrant and fleshy aromatics of the Attia, though the mouthfeel is the real star here. Big time cranberry cooler juiciness is laser etched with grapefruit tang and a crunchy mineral cut, making for a wine that is just way too much fun.