Vini dell’Etna – The Wines of Etna, Sicily
Celebrating the wines of Sicily, from Torre Mora a small estate dedicated to organic and sustainable viticulture, the choice of traditional methods, the typicality of the grape and the culture of the territory.
Based in the Etna DOC production area, an exceptional place for viticulture, an area distinguished by some unique features which, when combined, generate a complex microclimate: a loose and fertile volcanic soil, at high altitude characterized by an important daily thermal excursion. A unique place that stands out for its special bond with the typical vines of the area: Nerello Mascalese, the main vine of the slopes of the volcano for the reds, and the Carricante for the whites.
The company has 13 hectares of vineyards located 600-700 meters above sea level, which enjoy a favorable exposure that, combined with the lava nature of the land, give extremely distinctive, mineral and spicy characteristics to the wines.
We have packaged together their three Scalunera wines, with a variety for everyone.
Torre Mora Scalunera Bianco, Etna – Bold and nimble style, with fresh, white fruit and herbaceous aromas. Rich flavours, lively acidity and a fresh mineral essence lingering on the finish.
Torre Mora Scalunera Rosato, Etna – Expressive nose of small red fruits with delicate notes of ripe peach and passion fruit. Fresh palate, exposing good structure and well balanced. Mineral and sapid finish. Its distinct volcanic minerality brings a beach-reminiscent vibe supported by a remarkable concentration.
Torre Mora Scalunera Rosso, Etna – A blend of Nerello Mascalese 95%, and 5% Nerello Cappuccio which has been aged for 24 months in oak gives an intense deep ruby colour and complex, dark fruit, black cherry, plums, spice, coffee with austere, elegant, firm tannins
Packed with love in one of our FSC approved Gift Hamper boxes.
Our hampers boxes now come packed in a fully recyclable outer box
The active but calm Mount Etna towers over the island on the east coast, spurting its red hot lava 24/7 and can be seen glowing at night. Other than producing a lot of tourism, Etna’s eruptions have provided the region with mineral rich soil that contributes to some of Italy’s best agriculture despite its arid climate.
Sicily’s cuisine has developed in partial isolation to the mainland, and so has a distinctive character. Street food is in abundance across the island, such as arancina, a deep-fried risotto ball filled with rich meat ragu (known to northern Italians as arancini). Sfincione is a light airy bread covered in tomato, olive oil, anchovies and onions – Sicily’s answer to pizza.
Sicilians pride themselves on their lemons, and they are arguably some of the best in the world. The sweet and very sour juice and rind can be used in lemon pastas or for the famous limoncello.