The Parasiliti's baseline Etna Rosso contains fruit from vines averaging 80 years of age, spread across the contradas of Crasa and Calderara. Dominated by Mascalese with a small percentage of Nerello Cappuccio and Mirello Rossa, fermentation occurs in botte grande before transferring to cement in an effort to retain tension and verve. Tightly wound red berries, red cherry and cherry stone cushion a core of flinty woodsmoke, singed orange and wild herbs, emerging from a palate that is as lengthy as it is pure and juicy.