Girolamo Russo Etna Rosato

Girolamo Russo’s Etna Rosato channels the rugged elegance of Mount Etna’s volcanic terroir into a wine of remarkable precision and depth. Crafted from 100% Nerello Mascalese, a grape renowned for its aromatic complexity and structure, the fruit is sourced from organically farmed, high-altitude vineyards on the cooler northern slopes of Etna, around the town of Passopisciaro. These vineyards, situated at elevations between 650 and 750 meters, are planted with old vines rooted in decomposed lava and ash-rich soils, lending the wine a signature minerality and savory backbone. Giuseppe Russo opts for short maceration and slow fermentation in stainless steel, followed by a brief period on the fine lees, which enhances texture without masking freshness. In the glass, the wine shines a pale salmon hue, with a bouquet of pomegranate, wild strawberry, blood orange, and alpine herbs, that give way to underlying hints of flint, anise, and rose petal. The palate is clear-cut and dry, offering vibrant acidity and a pronounced mineral profile, with a phenolic grip that gives it structure and length. This isn’t a fruit-forward or overtly playful rosé, but rather one that unfolds gradually, revealing layers of complexity with each sip. A true food wine, Girolamo Russo’s Etna Rosato is as comfortable alongside grilled langoustines or tuna carpaccio as it is with roast chicken, charred vegetables, or Sicilian caponata. Serious but approachable, it’s a rosato that reflects both the austerity and vitality of its volcanic birthplace.