2006 Quota 600, Etna Rosso DOC, Graci, Passopisciaro, Sicilia

2006 Quota 600, Etna Rosso DOC, Graci, Passopisciaro, Sicilia

Product: 946249
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2006 Quota 600, Etna Rosso DOC, Graci, Passopisciaro, Sicilia

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Description

Local boy made only one 42hl slavonian barrel (approx 400 cases) of this wine; the small quantity due to his owning only 2ha of 50 yo, naturally low yielding (age and high density alberello trellised) vines, grown at 1000 metres above sea level; itself an inhibitor. 100% Nerello Mascalese and Cappucio, Quota 600 displays a much tighter, more focused and finer nose than the easier drinking younger sibling, along with an extra marcia/gear of lusciousness. Very much on the Barolo strada, the wine is both generous, elegant as well charming with its fragrant Mediterranean orange grove flavours, wrapped up in a warm sun. A must have for any Nebbiolo or Pinot Noir amante/lover. Drinking now till 2015, along with duck or goose. Bravo Alberto!
David Berry Green, Fine Wine Buyer

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Critics reviews

Antonio Galloni, Vinous
The 2006 Etna Rosso Quota ‘600 is a pretty, ethereal wine redolent of candied cherries, sweet herbs, flowers and spices, all of which come together in a medium-bodied style. With a little more depth the wine could easily merit a higher score, but a measure of persistence is missing and some underlying notes of greenness detract from the balance.
Antonio Galloni - Wine Advocate - Issue#182 Apr 2009 Read more
Wine Advocate89/100
The 2006 Etna Rosso Quota 600 is a pretty, ethereal wine redolent of candied cherries, sweet herbs, flowers and spices, all of which come together in a medium-bodied style. With a little more depth the wine could easily merit a higher score, but a measure of persistence is missing and some underlying notes of greenness detract from the balance. Anticipated maturity: 2009-2014.
Antonio Galloni - 29/04/2009 Read more
Jancis Robinson MW17/20
From a single vineyard at an altitude of 600 m. A fascinating nose of pomegranate, molasses, paprika, cayenne and roasted meat. Great peppery, zesty red fruit packed with interest and life and richness. That lovely fresh herb pesto note again adding piquancy.
Tamlyn Currin - jancisrobinson.com - 25 Mar 2010 Read more

About this WINE

Graci, Sicily

Graci, Sicily

Alberto Aiello Graci has been making wine on Sicily's Mount Etna since 2004, the year he returned from his apprenticeship as a Milan banker, picking up the baton with 5 hectares of family land, 2 hectares of which is vineyards (the rest polycultural activities).

The region of Etna Rosso, famous for its black lava soils and elegant red wines made from the Nerello Mascalese and Cappuccio grapes, has been undergoing a revival since 2000, lured by juicy EU grants and spectacular scenery. Once carpeted with vines - the fruit of which was allegedly used to in bulk to prop up the wines of the Langhe and of Burgundy - it has now become an artisan's playground, a mix of hobbyist and commercial winegrowers.

Alberto Graci is definitely in the latter category; his feet firmly on the ground. As the Vice President of the Consorzio, that covers 300 hectares of Etna DOC, he's forever preoccupied with the quality of the wines now being produced (at yields still as high as 65hl/ha).

His patch of heaven is part 50 year old, 8500 high density, free-standing 'alberello' vines at 1000 metres above sea level that produce naturally low yields amid the black grainy soils, part younger trained vines on flatter, lower sandier terra. He prefers to tend his vines as naturally as possible.

Fermentation takes place in a combination of large cement and Au strian Stockhinger oak of 42hl, at ambient (30-35 celsius) temperatures, using wild yeast, before moving the wine into slightly smaller Gamba barrels. He seeks the reductive quality of large oak, that captures the character of the soil and fruit, rather than the stylistic effects of micro-oxygenation brought by French barriques.

Alberto debuted his Etna Rosato (100% Nerello Mascalese) with the 2013 vintage, partnering the earlier drinking smoky red Etna Rosso, the more structured, wilder berried Quota 600 (from vines 600 metres up - a 500 case production of only Nerello Mascalese and Cappuccio, lush and lithe), the high thrills of his Quota 1000 and the minerally citrus Etna Bianco Contrada Arcuria (made from 100% Carricante).

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Nerello

Nerello

The Nerello grape is primarily grown on the Italian island of Sicily, specifically in the Mount Etna region. It produces two primary varieties: Nerello Mascalese and Nerello Cappuccio; both have gained attention in recent years for their role in delivering high-quality, unique wines that reflect their volcanic terroir.

Nerello Mascalese: The dominant grape variety in the Mount Etna region, Nerello Mascalese is known for producing wines with intense aromatics, bright acidity, and a light to medium body. The grapes are thin-skinned, contributing to the wine’s elegant and pale colour. The wines typically have flavours of red berries, sour cherry, cranberry, and sometimes floral notes, with the potential to age well, developing more complex and tertiary flavours over time. As the vines grow on volcanic soils, the wines can also have a distinct minerality and earthiness.

Nerello Cappuccio: Often blended with Nerello Mascalese, Nerello Cappuccio is typically less prominent and used in smaller proportions, although it can contribute darker fruit flavours, more structure, and deeper colour to the final wine.

Due to their vibrant acidity and medium body, Nerello wines are versatile with food. They pair well with various dishes, including grilled meats, roasted vegetables, tomato-based sauces, and seafood.

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