Profile

Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 3 to 10 years from vintage.

vintage3 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryClean, Mineral, Medium finish

Aroma: red cherry, rose, volcanic mineral, herbs

Palate: cherry, medium tannin, saline mineral, fresh finish

Alta Mora's entry Etna Rosso from the Verzella contrada: one of the most accessible and well-priced Etna Rosso expressions from the north slope, showcasing the Cusumano winemaking clarity.

What it pairs with

With cheese

Piacentinu Ennese Our pick Black pepper and saffron run through Piacentinu's yellow paste. Etna Rosso from Nerello Mascalese is fresh and mineral, with red cherry fruit, fine tannin and high acidity, so it meets the spice without being flattened by it.

How to serve Alta Mora Etna Rosso

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Pizza napoletana with Sicilian mozzarella, Pasta al pomodoro, Grilled sausage with herbs. Match the wine's structure to the dish's fat and salt.

History

Cusumano launched Alta Mora as a dedicated Etna label in 2013, with the Verzella contrada on the north slope as the core estate. The first Alta Mora Etna Rosso was produced in 2014, offering a well-priced entry into Etna DOC from one of Sicily's most experienced producers.

  1. 2013Cusumano establishes Alta Mora brand for the Etna estate
  2. 2014First Alta Mora Etna Rosso vintage

Facts

Producer
Alta Mora by Cusumano (Etna) · visiting guide
Grapes
Nerello Mascalese
Classification
Etna Rosso DOC
Oak
14 months in large Slavonian oak botti
ABV
13.5%
Price
€20-32 at retail
Drinking window
3-10 from vintage
First vintage
2014

Frequently asked about Alta Mora Etna Rosso

What does Alta Mora Etna Rosso taste like?

On the nose, red cherry, rose, volcanic mineral, herbs. On the palate, cherry, medium tannin, saline mineral, fresh finish. Structurally medium-bodied, medium tannins, high acidity with a clean, mineral, medium finish. Alta Mora's entry Etna Rosso from the Verzella contrada: one of the most accessible and well-priced Etna Rosso expressions from the north slope, showcasing the Cusumano winemaking clarity.

When should I drink Alta Mora Etna Rosso?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Alta Mora Etna Rosso?

Pizza napoletana with Sicilian mozzarella is the canonical pairing. Other strong matches include Pasta al pomodoro and Grilled sausage with herbs. Accessible cherry freshness and clean acidity pair well with classic pizza.

What grapes are in Alta Mora Etna Rosso?

The blend is Nerello Mascalese. The wine is classified as Etna Rosso DOC.

Tags

dry high acid medium body medium tannin medium term mood easygoing mood rustic nerello mascalese occasion dinner party occasion weeknight old world pairs with pasta red sauce pairs with pizza pairs with pork price trade up still red value pick

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