Graci Etna Rosato (Rosé) 2022

Graci Etna Rosato is a delicate and vibrant rosé wine from the volcanic slopes of Mount Etna in Sicily. Crafted from Nerello Mascalese, it offers aromas of wild strawberries, citrus, and white flowers. The palate is fresh and mineral-driven, with a crisp acidity that lingers on the elegant finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Dry, Elegant
Grape Varietal: Nerello Mascalese
Tastes Like: Comparable to a Provençal rosé, with wild strawberries, pink grapefruit, and a touch of minerality
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Etna DOC
Region: Sicily, Italy
Terroir: Volcanic soils with high-altitude vineyards
Aging: Stainless steel tanks to preserve freshness
Serving Temperature: 8-10℃ – Serve chilled

Graci is a prestigious winery located on the northern slopes of Mount Etna, Sicily. Renowned for its commitment to organic farming and traditional winemaking methods, Graci produces wines that reflect the unique volcanic terroir of the region. With a focus on native grape varieties like Nerello Mascalese, Graci's wines are elegant, expressive, and deeply connected to the landscape of Etna.

Seafood: Perfect with grilled prawns, seared tuna, or octopus salad
Poultry: Complements herb-roasted chicken or turkey breast with a citrus glaze
Vegetarian: Enjoy with a roasted capsicum salad or a Mediterranean vegetable tart
International: Pairs well with sushi, ceviche, or Thai papaya salad

Goat Cheese: Tangy and fresh, complements the wine’s acidity
Ricotta Salata: Firm and salty, pairs well with the wine’s minerality
Pecorino: Nutty and savoury, enhances the wine’s fruity undertones
Brie: Soft and creamy, balances the wine’s elegant profile

Pasta alla Norma (Serves 4)

This classic Sicilian dish combines pasta with roasted eggplant, tomatoes, and ricotta salata, making it a perfect match for Graci Etna Rosato’s bright and fruity character.

• 400g spaghetti or rigatoni
• 2 medium eggplants, diced
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 400g canned diced tomatoes
• 1 small bunch of fresh basil leaves
• 100g ricotta salata (grated)
• Salt and pepper, to taste

1. Cook Pasta: Boil the pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
2. Roast Eggplant: Heat olive oil in a large pan over medium heat. Add the diced eggplant and sauté until golden and tender. Remove and set aside.
3. Prepare Sauce: In the same pan, sauté garlic until fragrant, then add the canned tomatoes. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
4. Combine: Return the eggplant to the pan, toss with the tomato sauce, and stir in the reserved pasta water for a silky texture.
5. Serve: Toss the pasta with the sauce, sprinkle with grated ricotta salata, and garnish with fresh basil leaves.

The roasted eggplant and rich tomato sauce highlight the wine’s fruity and mineral notes, creating a perfectly balanced pairing.