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Centuries old tradition
In 1972, Salvatore Zumbo started an innovative viticulture project in Rovittello, a small village on the north side of Mount Etna. Here, he planted one of the first specialized vineyards on Etna, on the Santo Spirito plot, located about 750 m above sea level. Salvatore decided to plant grapes that had grown in these areas for centuries but were not used to their full potential.
Nerello Mascalese
Àndico Etna DOC Rosso is made from 100% Nerello Mascalese grapes. This grape has similarities with the grapes used in Burgundy and is somewhat reminiscent of Pinot Noir. Wines from this grape are often spicy with notes of raspberry and red fruit. The rare and native Nerello Mascalese is exclusively cultivated on Sicily on Mount Etna.
Aging
The red wines of the Nerello Mascalese take several years to reach their full potential due to the persistent tannins in the grape. But when they have rested for a few years, these wines emerge as great, stylish wines with complex palates. The wines that we offer from the Zumbo sisters have already partially matured. Àndico, for example, is from the year 2018. A few years more certainly won’t hurt, in about three years Àndico will be at its peak!
Everything by hand
The grapes for this wine are harvested by hand at the end of October. The grapes are carefully selected and fermentation takes place in open wine barrels for 30 days with daily manual stirring. The wine then matures for twelve months in French oak barrels before being bottled and aged for a minimum of six months in the bottle.
Flowers and spices
The result is a floral and spicy wine with a nose of vanilla, black cherry and red flowers. On the palate, this wine has a balanced taste with hints of oriental spices and aromatic plants with a clear mineral aftertaste as one would expect from a wine from Etna. This wine is perfect with red meat and game. Compared to Manata from Zumbo, which is made from the same grapes, Àndico is more complex, with more spices and more wood.
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