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Tornatore Etna Rosso 2020

Tornatore Etna Rosso 2020

Regular price $44.00 AUD
Regular price Sale price $44.00 AUD
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Description

Tornatore Etna Rosso is a captivating red wine from the volcanic slopes of Mount Etna in Sicily, Italy. Made predominantly from Nerello Mascalese, it displays aromas of red cherries, wild berries, and dried herbs, with hints of volcanic minerality and spice. The palate is medium-bodied with firm tannins, vibrant acidity, and a long, smoky 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.

Wine Details

Type: Red Wine
Style: Medium-bodied, Earthy
Grape Varietal: Nerello Mascalese and Nerello Cappuccio
Tastes Like: Comparable to a Pinot Noir with volcanic minerality, showcasing red berries, wild herbs, and smoky undertones, with bright acidity and firm tannins.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Volcanic soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Winery

Tornatore is a family-owned winery situated on the slopes of Mount Etna, crafting wines that reflect the unique volcanic terroir of this region. Their Etna Rosso is a benchmark for the expressive and elegant style of Sicilian wines.

Food Pairings

Seafood: Grilled tuna or swordfish with capers.
Poultry: Duck breast with orange glaze or chicken cacciatore.
Vegetarian: Eggplant caponata or roasted red peppers.
Meat: Lamb chops, pork tenderloin, or venison stew.

Cheese Pairings

Pecorino Siciliano: Salty and savoury, complementing the wine's minerality.
Ricotta Salata: Light and tangy, enhancing the wine's acidity.
Caciocavallo: Semi-hard and nutty, balancing the wine's complexity.
Parmigiano Reggiano: Umami-rich and bold, pairing beautifully with the wine.

Recipe

Pasta con le Sarde (Pasta with Sardines)

This iconic Sicilian dish, combining pasta with sardines, wild fennel, and raisins, pairs beautifully with the bright acidity and earthy minerality of Tornatore Etna Rosso. The wine complements the dish’s balance of savoury, sweet, and herbaceous flavours.

Ingredients (Serves 4):

  • 400g spaghetti or bucatini
  • 300g fresh sardines, cleaned and filleted
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 1 small bunch of wild fennel (or regular fennel fronds), chopped
  • 200g canned tomatoes
  • Salt and pepper, to taste
  • Breadcrumbs, toasted (for garnish)

Instructions:

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water before draining.
  2. Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened and fragrant.
  3. Add Sardines and Herbs: Stir in the sardines and fennel, cooking for 3–4 minutes until the sardines are tender.
  4. Add Tomatoes and Season: Stir in the canned tomatoes, pine nuts, and raisins. Simmer for 10 minutes, seasoning with salt and pepper to taste.
  5. Combine: Toss the cooked pasta with the sardine mixture, adding the reserved pasta water as needed to create a silky sauce.
  6. Serve: Plate the pasta and sprinkle with toasted breadcrumbs for a crunchy finish. Serve immediately.

The savoury richness of the sardines and the sweetness of the raisins are beautifully balanced by Tornatore Etna Rosso’s bright red fruit, herbaceous notes, and volcanic minerality.

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