THE INFINITE ENERGY OF
EUROPE'S TALLEST ACTIVE VOLCANO
Cavanera Sciara del Tiglio
Etna DOC - Contrada Zucconerò
Nerello Mascalese, Nerello Cappuccio
It encapsulates the energy of the volcano with elegance and depth, remaining faithful to the earth by nature. Cavanera Sciara del Tiglio is a blend of Nerello Mascalese and a small portion of Nerello Cappuccio, harvested from a vineyard spanning a few hectares in Contrada Zucconerò, located in the territory of Castiglione di Sicilia on the northeast side of the volcano. Sciara del Tiglio embodies the essence of the volcano’s distinctive traits, built on character and longevity. The 18-month passage in tonneaux and at least one year of bottle aging is already a distinctive sign, expressing a roundness of tannins, great balance, and a particular pleasantness that is long-lasting and persistent on the palate. The olfactory experience is rich with hints and echoes of ripe peach, faded rose complemented by harmonious notes of pepper, nutmeg, and vanilla. Sumptuous, agile, opulent, and rich in extremely elegant tannins, it surprises with fruity undertones and its very pleasant and unusual almond note.
It encapsulates the energy of the volcano with elegance and depth, remaining faithful to the earth by nature. Cavanera Sciara del Tiglio is a blend of Nerello Mascalese and a small portion of Nerello Cappuccio, harvested from a vineyard spanning a few hectares in Contrada Zucconerò, located in the territory of Castiglione di Sicilia on the northeast side of the volcano. Sciara del Tiglio embodies the essence of the volcano’s distinctive traits, built on character and longevity.
- Appellation: DOC Etna
- Vine: Nerello Mascales, Nerello Cappuccio
- Terroir: Mountainous
- Soil: Sandy, of volcanic origin, with excellent drainage capacity
- Exposure: North side of Mount Etna (720 mt. a.s.l)
- Altitude: 750/800 meters above sea level
- Contrada: Zucconerò
Production Area
Etna – Contrada Zucconerò
Contrada Zucconerò is situated at the northern altimetric limit of the Etna DOC, at approximately 800 meters above sea level. It features sandy soils with various granulometries, characterized by a significant presence of stones with good aggregation state due to the presence of organic matter. From a climatic perspective, viticulture is practiced here in a pure “mountain” climate, with substantial temperature fluctuations, reaching up to 20°C during the growing season.
Cavanera Sciara del Tiglio
The contrada wines by firriato
They originate from single vineyards spanning a few hectares, ensuring a limited and niche production. The vineyards and parcels are characterized by the natural typification that some contrade on the north side of the Grand Volcano are able to determine, with well-defined characteristics for quality and, above all, for the continuity of harvests and vintages. Zoning, vine and grape selection, and microvinifications have marked a research path that has elevated traditional grape varieties to excellence: Nerello Mascalese and Nerello Cappuccio for black berries, Carricante and Catarratto for white berries.
CAVANERA SCIARA DEL TIGLIO
Vintages Characteristics
2020
During the course of 2020, the harvest in the northeastern area of the volcano unfolded smoothly, thanks to a climate characterized by temperatures below the seasonal average, with the exception of the first decade of August, and abundant precipitation that slightly delayed the ripening and harvesting phase. Significant temperature variations, especially during the spring, played a crucial role in ensuring an extraordinarily high quality of grapes, imparting intense and complex aromatic profiles to the wines. The Nerello Mascalese grapes, harvested during the first week of October, exhibited a slower maturation process, allowing for a considerable accumulation of aromatic substances.
The Recipe
Pork tenderloin larded with Cavanera red wine jus, sweet and sour vegetables, and roasted eggplant quenelle.
Place whole onions in a baking dish and bake at 180°C until fully cooked. Slice the onions into medallions and bake for another ten minutes. Meanwhile, prepare the parsley sauce. Blanch the parsley for about a minute and then immerse it in cold water with ice to fix the emerald green color.
