Palari, "Rocca Coeli" Etna Rosso 2016

Jancis Robinson
"Full bottle 1,501 g. Nerello Mascalese.
How can it be that a wine formed, quite literally, from the terroir of fire and brimstone, is so gentle? How does the texture and scent of a tight-budded, dew-studded, double-petalled, dark-red rose pressed against an old stone wall get to be in a wine from vines crouching in petrified lava up against the slopes of a live volcano? What do roses and fire, raspberries and lava, salty winds and chiffon have in common? Everything, in this wine. This vivid, metal-clash-flower, blood-red-on-black-on-green, stark-to-silk wine is like a liquid Frida Kahlo with a dash of Che Guevara thrown in for good measure. A little rebellion, revolution and rose petals in a glass. A stunning wine. Quite simply stunning. GV 17.5/20 points. (TC)"

Vinous Reverie Notes
Rocca Coeli Rosso comes from a small vineyard (less than 2 hectares) on the flanks of Etna, between Passopisciaro and Solicchiata. Terroir is volcanic and the soil consists mainly of pozzolan//lava, ash and clay. The vineyards are at 800 meters and are managed naturally from the start. The 80-year-old vines are harvested manually and the yield is very low. Tasting Notes: Aromas of smoke, flint, dark currant, rose and Mediterranean scrub. Packed with elegance and mineral tension, there are layers of morello cherry, cranberry, star anise, thyme and graphite against fine tannins and crisp acidity. Food Pairings: Oily fish like sardines, tuna, and swordfish, sausages, meatloaf, meatballs, steaks, goat cheese, Gouda, and Jack.