The soul of Etna, the energy of the Volcano

Cavanera Rovo delle Coturnie

Etna DOC

Nerello Cappuccio, Nerello Mascalese

From the vineyards grown on the black sandy soils of the Volcano comes Cavanera Rovo delle Coturnie Etna DOC, a red cru blend of Nerello Mascalese and Nerello Cappuccio. This treasure from the volcano tangibly expresses the sensory characteristics and uniqueness of the grapes in the estate’s Single Vineyard. This vineyard is exclusively dedicated to the production of this label, and has been selected for the superior foliage of its vines, quality of its waters and its microclimate. Cavanera Rovo delle Coturnie is a wine with exceptionally mineral aromas which stands out for its alcoholic elegance and spicy aromas typical of Nerello Mascalese. It displays a light ruby red colour, erupting in the glass with an intensity of aromas of small red fruits. Full-bodied flavour and seductive tannins are its dominant characteristics.

  • Appellation: DOC  Etna
  • Vine:  Nerello Mascales, Nerello Cappuccio
  • Terroir: mountain
  • Soil: loamy –sandy of volcanic origin, highly draining
  • Exposure: south (750 mt. a.s.l)
©Firriato - pulsante 1 - Cavanera Rovo delle Coturnie

Production Area

Tenuta di Cavanera Etnea

©Firriato - mappa cavanera - Cavanera Rovo delle Coturnie

The Cavanera Etnea vineyards are located on the north-northeast of the Volcano. The winter temperatures are on average low, with a high difference in temperature between day and night. These soil and climate conditions in particular favour the complex aromatic profile of the grapes.

©Firriato - Terroir 2 - Cavanera Rovo delle Coturnie

Cavanera Rovo delle Coturnie

Agronomy dedicated to the natural balance of quality

The Nerello Mascalese and Nerello Cappuccio vineyards which produce Cavanera  Rovo delle Coturnie, are the object of farming practices which pay careful attention to the vegetative balance of vines grown in such a unique location as Etna. The volcanic soils with their unique characteristics and the high difference in temperature between day and night contribute in determining the extraordinary soil and climate conditions of this terroir. Farming practices involve early removal of leaves during the grapes’ ripening phase in order to obtain smaller grapes with thick skins that present a bloom which protects the sensory properties and aromatic content in the pulp. Only a select few bunches of Nerello Mascalese grapes also require the removal of shoot tips to allow for an even ripening of all the grapes, and protect them from any eventual mould outbreaks. This technique is used to remedy the compactness of the bunches which, without their tips, tend to open up providing sunlight to the even the innermost grapes. For this same reason the practice of thinning out the plant is employed, pruning the branches whose leaves shade the grapes from the sunlight. Moreover the Green harvesting practice is applied in order to drop unripe (aka green) green clusters of grapes from the vine. It is a form of crop thinning to help manage yield and to enable the remaining grape clusters to fully ripen.

©Firriato - Annate Cavanera rosso Vendemmia Nerello Mascalese Pre Fillossera Cavanera - Cavanera Rovo delle Coturnie
©Firriato - Riconoscimenti e premi Annate Cavanera rosso 1 - Cavanera Rovo delle Coturnie

Paired with

Fresh Fettucce Pasta with Stewed Pork

Sweat the finely chopped onion, celery and carrot in a pan with a splash of olive oil. Add about 1/3 of the pork. Add the passata, about 300ml of water, and the tomato puree. Cook on a low heat for 40-45mins, add the bay leaves and check the thickness (if too thick loosen with some water).

©Firriato - stufato di maiale - Cavanera Rovo delle Coturnie