This is a light and refreshing - juice driven approach to Mascalese on Etna! This guy knows how to make quaffable vinos.... Mineral backbone lifts all the fruit and fresh of the palate. Get into this bottle fast... or it will be gone!
Organic/biodynamic farming, 70-year old vines on black, rocky, volcanic soil; whole cluster press, stainless steel fermentation with short skin maceration; bottled unfined/unfiltered with no added SO2; zero-zero; 10.5% ABV!!!
DAVIDE BENTIVEGNA FOUNDER OF ETNELLA
After maturing an experience working for the German company Siemens, was struck by vocation. He left his manager position to follow his dream to make wines that touch the soul.
No previous experience or family land, all had to be created from scratch. From day one the approach was to an organic farming and natural winemaking.
The adventure started in 2008 and the first wine, "Notti Stellate" etna Rosso, was bottled in 2010 from the first company vineyard located in Contrada Galfina in Linguaglossa. From then on the company grew to acquire more land and developing into a complex reality always keeping an artisan and sustainable approach guided by strong ethics.
The firm belief is a conception that is above all humanistic: promoting responsibility towards the environment, the community, the customers, and the future.
Today Davide has created a solid team with a common objective: respect the land, respect each other and produce happiness :-)
To allow friends and customers to experience this magical world of so-called natural wine in the highest active Volcano of Europe, touristic activities were developed in order to benefit from the many influences and energy of the people that we welcome every day in the etna vineyards, in our eno-agriturismo Notti Stellate and in our villa BeFelice in Acicastello
We respect the long dating tradition of farming on Etna
We follow moon phases to guide our work.
We farm attentively and with very low use of only copper and sulphur, the majority of our work is performed manually.
We ferment the grapes with their own indigenous yeasts and stick to the Vinnatur disciplinary rules of having a maximum of 40mg/tot sulfites on white wine and 30 Mg/Tot on reds and only if necessary, the same goes for filtering this is the only 2 winemaking practices that might be used in our wines.