Az. Ag. Sofia “Gioacchino” Etna Rosso 2020
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The Land:
Mount Etna’s dramatic, high-altitude vineyards—perched on the slopes of an active volcano—create some of Italy’s most distinctive wines. Sourced from old-vine Nerello Mascalese, grown in the black volcanic sands of the northern Etna DOC, this wine reflects the mountain’s stark extremes: intense sunlight, cool nights, and mineral-rich soils. The combination of elevation, wind exposure, and free-draining soils results in wines with elegance, tension, and depth, shaped by the raw energy of the volcano.
The Wine:
Made from 100% Nerello Mascalese, Gioacchino is fermented with native yeasts, undergoing a long maceration to extract fine tannins and aromatic complexity. Aged in a mix of neutral oak and concrete, the wine captures both the bright red fruit and smoky minerality that define Etna Rosso. The 2020 vintage is lifted and precise, with wild strawberry, pomegranate, and dried herbs layered over a core of volcanic ash, crushed stone, and spice. Silky tannins and racy acidity drive a long, linear finish, making this an expressive wine and quite accessible to enjoy now on a weekday.
The People:
Az. Ag. Sofia is the passion project of brother-and-sister duo Carmelo and Valentina Sofia, who launched their own label after more than a decade in the cellar of Vini Franchetti’s Passopisciaro. Their wines come from the organic-certified vineyards planted by their father, Giocchino, on Etna’s northern slopes. Harvested from the Contradas Passopisciaro and Torreguarino, Gioacchino is their entry-level Nerello Mascalese, a light-colored, fresh, and energetic expression of Etna Rosso. The wine’s volcanic intensity and lifted aromatics come from the black basalt soils of Passopisciaro, while the 10–15% of fruit grown in Torreguarino’s siliceous clay soils adds a touch of roundness and approachability. Their wines capture the vibrancy and elegance of Etna’s terroir in its purest form. They focus on organic farming and minimal intervention, Carmelo and Valentina are part of the new wave of Etna producers honoring the land while forging their own path.
Food Pairings:
1. Pork Tenderloin with Roasted Fennel and Citrus – The bright red fruit and volcanic minerality of Gioacchino complement the sweetness of roasted fennel, while its acidity cuts through the richness of the pork, creating a balanced and flavorful pairing.
2. Sicilian Caponata with Grilled Bread (Vegetarian) – The wine’s vibrant acidity and earthy depth pair beautifully with the sweet-sour flavors of eggplant, tomatoes, capers, and olives in caponata, while its fine tannins provide structure against the dish’s richness.
3. Pasta alla Norma – A classic Sicilian dish of pasta with fried eggplant, tomato sauce, basil, and ricotta salata. The wine’s bright red fruit and smoky, herbal notes echo the roasted eggplant and tomato’s depth, while its acidity balances the salty, tangy bite of ricotta salata.
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Sicily, Italy’s largest island, blends ancient wine traditions with a fresh wave of modern creativity. Its star red grape, Nero d’Avola, thrives in the island’s warm, sun-soaked climate, producing intensely flavored wines with dark fruit and a hint of savory spice. Along the western coast lies the historic heartland of Marsala, a fortified wine prized for both sweet and dry styles. Rising above the island’s varied landscapes is Mount Etna, an active volcano whose mineral-rich soils and cooler elevations result in elegantly structured reds and nuanced whites. From coast to crater, Sicily’s wine culture is as diverse and vibrant as the region itself.
Italy - Sicily
Named for its pale color and hometown of Mascali, Nerello Mascalese is a rising star in the wine world. Indigenous to Mount Etna, it was overlooked for decades until recently the world has taken notice of the elegant yet powerfully minerally wines produced on the volcanic slopes. Think halfway between Pinot Noir and Nebbiolo.
