ARS VINUM - THE ART OF WINE Organically produced boutique wines from Italy

Etna Rosso Quota 600 2010


Cherry red color. This wine provokes emotions from the very first moment. A sip is enough to instantaneously imagine oneself on the vulcanic slopes of the Etna and its specific smell. In this nature of incredible contrasts: the sun of Sicily, and the encounter of marine and high mountain climatic conditions, the Nerello Mascalese is the perfect grape: essence and depth.

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Availability: In stock

€28.50 *
0.75 Litres (38.00€/L)

Delivery time: 3-7 days

Greatness and harmony

100% Nerello Mascalese ( native of Etna )

Serving Temperature


Alcohol Percentage
14% vol.

The comment of our oenologist

Quota 600, a selection of the vineyards in quota, pure nerello mascarese. Particularly late harvest at the end of October and, if we think about the fact that the Nero d'Avola is harvested in mid-August, we immediately realize the climatic difference between the coast and this mountain region. Fermentation and aging in oak vats for 18 months. A wine that with closed eyes is closer to the Bourgogne for its aromatic setting, more than one could possibly imagine. Substantious in the mouth, a wine with an absolute value and carefully handled in all its aspects. Where Etna today means interesting wines full of personality... often even with too much personality and therefore unable to superate regional limits. Quota 600 is a perfect interpretation of terroir, grape variety and precision of the producer.




North-East side of Etna, Passopisciaro-Castiglione di Sicilia in the province of Catania. Altitude: between 600 and 700 m above sea level. Dark soils with volcanic origins and with great structure; loamy sand and sandy loam, with a neutral ph, non-calcareous, very rich in iron and high concentration of nitrogen. Dry climate, airy, Sicilian sun, and a breeze that blows down from the volcano during the nights - an incredible combination.
Grape variety
100% Nerello Mascalese ( native of Etna )

Cultivation Method
Density of stems per ha: between 6000 and 10000. Production per ha: 40 q (three/four clusters per plant).
Vinification & Aging
Traditional red fermentation without the use of selected yeasts, without a controlled temperature in conic oak vats. Maceration on the skins for 18/20 days. Aging: 18 months in big oak vats with spontaneous malolactic fermentation. Aging in bottle: 6 months.
Analytical Data
Alcohol 14 % vol.
Great wine, wide when young, with the aging it develops mineral strength and density.

To Decant
Please decant briefly.

Allergenic Information
Contains Sulfites