Tornatore, Etna Rosso DOC, Sicily, Italy, 2022

Producer Profile

Tornatore stands as one of Etna’s historic families, farming the volcano’s northern slope since 1865.

Rooted in tradition yet forward-looking in practice, the estate has grown across generations from a small family farm into one of the most respected names in the Etna DOC. Today, Tornatore cultivates 100 hectares of vineyards, olive groves and hazelnut orchards in the plots that define this remarkable landscape. These sites, shaped over centuries by volcanic activity, offer an extraordinary diversity of soils and exposures that translate directly into the character of the wines. The family’s deep knowledge of Etna, passed carefully from parent to child for over 150 years, underpins every decision in the vineyards and cellar. Their respect for the land is reflected in a firm commitment to sustainability: environmentally sensitive farming, renewable energy in the winery, and full adherence to VIVA and SOStain certification schemes. Making wine on Etna is challenging, but Tornatore embraces the mountain’s extremes – dramatic elevation shifts, significant diurnal ranges and complex volcanic soils – as the key to producing wines of rare precision and personality. Each bottle celebrates the singularity of the Etna terroir, blending heritage, resilience and innovation.

Viticulture

Vineyards on the slopes of Mount Etna are among Europe’s most dramatic, planted on steep, terraced volcanic soils at altitudes reaching over 1,000 metres. Old vines of Nerello Mascalese and Nerello Capuccio thrive in lava-rich soils, shaped by strong winds and wide diurnal shifts. Tornatore employ counter espalier (controspalliera) training, allowing better canopy control, improved airflow and more precise ripening while adapting to Etna’s challenging terrain and modern viticultural needs.

Winemaking

After being harvested by hand into small crates, the grapes are swiftly transported to the winery, where they are manually sorted on a conveyor belt. They are then destemmed and only partially crushed before being transferred to concrete tanks, where maceration takes place for around 10–12 days at temperatures of 22–25 °C. Following fermentation, the wine remains in contact with the skins for a few additional days before being drawn off. The remaining skins are then pressed using a traditional vertical press.

Tasting Note

Ruby red with subtle purple hues, characteristic of the variety’s naturally lighter colour. The nose is bright and expressive, offering clear aromas of red berries, morello cherry and black cherry. On the palate, the wine is defined by finely balanced tannins and an unexpected depth, delivering impressive flavour, richness and a long, satisfying finish.

Food matching

This will shine with dishes that are savoury, herbal, and not too rich. Treat it like a refined red — it rewards restraint and balance rather than heavy sauces or bold spice.