The soul of Etna, the energy of the Volcano
Cavanera Rovo delle Coturnie
Etna DOC
Nerello Mascalese, Nerello Cappuccio
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.
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.
- 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)
Production Area
Cavanera Etnea
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.
About wine
Cavanera Rovo delle Coturnie
Federico Lombardo di Monte Iato, Chief Operation Office of Firriato, tells us about the Cavanera Rovo delle Coturnie, the soul and energy of the Volcano.
It is an important red coming from a preponderance of Nerello Mascalese and a small part of Nerello Cappuccio, native Etna vines grown on the terraces of Firriato on the slopes of the volcano.
THE WINE IN 3 WORDS: Energetic, explosive, complex.
CURIOSITY: Cavanera Rovo delle Coturnie is a single vineyard wine, that is, it comes from a specific vineyard within the lands of Firriato on Etna whose plants have an average age of over 80 years.
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.
CAVANERA ROSSO ROVO DELLE COTURNIE
The characteristics of vintages
2016
Grape harvest achieved extraordinary results on the Etna volcano. Cool summer with reduced rainfalls set ideal conditions for obtaining quality grapes. Grape harvest began about a week earlier than usual and ended about a week earlier on schedule, avoiding the rains of October. Although quantity production is along with vintage 2015, quality has increased, offering more aromatic whites with excellent freshness. Nerello Mascalese grapes have released bright colourful wines without any alcohol excess while the base wine used for the classic method presented higher level of malic acid compared to vintage 2015. Harvest period of Nerello Mascalese and Nerello Cappuccio grapes: second part of October
2014
An unforgettable year thanks to an almost uniform and very balanced climate with summer temperatures that have always remained below the seasonal average, with no heat waves on the eastern side of Sicily. In the Etna area, grape harvest began at the end of September, a month affected by scattered but not persistent rainfall, and lasted until October, characterized by sunny days and a moderately dry climate. The quality of the red grapes was optimal under a phytosanitary point of view, thanks to a slow and perfectly balanced maturation of the bunches that portrayed elegant reds, with an excellent balance between alcohol, freshness and tannins, therefore destined to sustain over the time.
2013
The year showed to be fruitful. Either regarding the quantity, and definitely regarding the quality “very interesting wines regarding the aromatic profile” had been obtained. Because of the climate, the harvest lasted till the last week of October. The year 2013 gave a slower harvest and then a gradual maturation.
2011
The weather conditions recorded during the vintage wine course have been fairly stable: the winter was characterized by average temperatures and precipitation lower than in previous years; but rains were abundant in the spring months preparing the best vineyard. The harvest was done manually between the II and III decade of October and the production decreased by 15% for the small size of the bunch but, in terms of quality, the vintage wine has been excellent.
2010
The labourers of Mount Etna prepared to harvest the autochthonous Nerello Mascalese and Nerello Cappuccio grapes from the start of October. The climate in 2010 was distinguished by a winter with average temperatures and scarce rainfall and a mild and not very wet spring. The dry summer season hinted that the fruit may not match up to its usual level of perfection, but thanks to timely rainfalls at the end of September, the harvest did not fail to meet expectations.
2009
Bud break occurred later than in previous years thanks to the favourable weather conditions in 2009. Autumn was distinguished by fairly wintry weather and abundant rainfall, which was also frequent in the spring. The growth of the vines slowed down considerably during this first stage and then proceeded as normal in the very warm and humid summer months.
2008
It was a relatively good year, starting with favourable weather conditions for bud break, which occurred earlier than forecasted, slowing down towards the end in spring due to abundant rainfall, which affected plant growth whilst preserving the goodness.
2007
Thanks to unstable weather conditions, with rainfall that was scarce in the winter and abundant in spring, 2007 was not an excellent year. This affected the production in terms of quantity, with a reduction of 35% compared to the previous year. Another determining factor in the scarce production of this harvest, which began on 15th October, was an attack of peronospera during the fruit setting stage.
CAVANERA ROSSO ROVO DELLE COTURNIE
Awards
2016
James suckling: 93 pts
Vini D’Italia 2022: 2 black glasses
2014
Wine Enthusiast: 92 pts
James suckling: 93 pts
Robert Parker: 90 pts
Gambero Rosso: 3 Red Glasses
Vini Buoni d’Italia: 4 stars and the crown
Luigi Veronelli: 3 Red stars
2014
Gambero Rosso: 3 Red Glasses
Vini Buoni d’Italia: 4 stars and the crown
Luigi Veronelli: 3 Red stars
2013
James Suckling: 91 pts
Wine Hunter awards: Wine Hunter Red Award
Wine Spectator: 89 pts
Wine Enthusiast: 88 pts
Vini Buoni d’Italia: the crown
Vini Buoni: Golden Star
Gambero Rosso: 2 Red glasses
2012
Luigi Veronelli : 3 red stars
Wine Enthusiast: 91 pts
2011
Robert Parker: 90 pts
Luigi Veronelli: 3 red stars
2010
Gambero Rosso: 2 red glasses
2009
Robert Parker: 90 pts.
Luigi Veronelli: 3 red stars
Annuario dei Migliori Vini Italiani: 94 pts.-The best producer of the year
Bibenda: 3 clusters
2008
Gambero Rosso: 2 red glasses – finalist 3 glasses
Annuario dei Migliori Vini Italiani: 91 pts.
Bibenda: 3 clusters
2007
Robert Parker: 92 pts.
Paired with
Beef cubes with parsley sauce and avocado puree
Put the whole onions in a baking dish and bake at 180 degrees until cooked. Proceed to slice the onion into medallions and cook in the oven for about ten minutes. Meanwhile, prepare the parsley sauce.
