Terre di Montalto Etna Rosato 2024
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The Land
Etna's reputation was built on the northern slope around Randazzo, but Terre di Montalto works the far less celebrated southwestern face of the volcano, above the town of Biancavilla. What makes this estate unusual is its altitude: the vines sit between 860 and 960 meters, high enough that cool winds and old soils keep the wines fresh and low in alcohol even though the fruit ripens fully. The soils are distinctive even for Etna: ancient iron-rich red earth that predates the volcano, mixed with Ripiddu, fist-sized basalt stones thrown out by an eruption 60,000 years ago. Because phylloxera never reached Etna's volcanic sand, the vines are own-rooted, growing on their original stock.
The Wine
100% Nerello Mascalese, Etna's noble red grape, from 60-year-old terraced vines trained in the traditional spalliera and alberello systems. The grapes are hand-harvested, sorted twice, softly pressed, and fermented cool at 13 to 16 degrees. The wine then spends four months on fine lees in temperature-controlled stainless steel with weekly stirring, followed by six months in bottle before release. The result is a pale, dry, mineral rosato: red currant, pomegranate, and cherry fruit with violet, Mediterranean herbs, and a savory, saline volcanic edge. It is taut and fresh, closer in spirit to a serious pale rose than to anything sweet or simple.
The People
Terre di Montalto is owned by three brothers who farm 6.5 hectares of steep, terraced, own-rooted vines in Biancavilla. Their family has grown vines on this southwestern slope since the end of the 19th century, began bottling their own wine in 1980, and finally built their own winery in 2018. They work only native Etna varieties, Nerello Mascalese and Nerello Cappuccio for reds, Carricante and Catarratto for whites, and farm organically, which the constant mountain winds make relatively easy by keeping disease and pests at bay. It is a small, traditional grower estate quietly working one of Etna's overlooked corners.
Food Pairing
This is a rosato with the structure to sit down to a meal. Pour it with grilled swordfish, pasta alla Norma, caponata, or a plate of Sicilian charcuterie and pecorino. Its saline, herbal edge is made for eggplant, olive oil, and grilled fish, while the fresh acidity keeps it lively next to richer dishes. Serve it chilled but not ice-cold, so its volcanic minerality shows.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
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
Native to Sicily's Mount Etna, Carricante is a high acid white grape known for minerality. It's at its best on the east slope of the volcano, showing saltiness and texture with ample acidity to age for decades.
