the petralava has fruity aromas of cherries and raspberries, buttery vanilla and this sweet aroma of scorched pastry.
imagine the smell of a cherry tart straight out of the oven.
a big hit of a lively fruit combo, wrapped up in warm, scorched, earthiness from the oak, while the volcanic ash in the soil contributes with beautifully balanced minerality.
i often experience etna rosso rosso to be overly floral, which is not the case with this one, which has more of a fruity-earthy-bourgogne like characteristics.
while it works perfectly fine with bigger meats, we suggest the petralava with poultry. try it with pigeon breast in red wine sauce or pheasant in tomatoes and basil.
petralava is aged for 12 months in barrels, partially in oak and partially in chestnut.
despite being a warm climate wine it boast great acidity and balance, which can be thanked the high altitude of the vineyards: the average being around 700m above sea level, where the winds blow harder and the nights are colder.
antichi vinai is a relatively small, family owned business, with their production solely on the island of sicily.