Girolamo Russo "A Rina" Etna Rosso 2018

In Short

Nerello Mascalese from the slopes of Mount Etna with red fruit, mineral edge, and the kind of acidity that makes you want another sip.

Quick Facts

• Region: Etna, Sicily
• Vineyard: A Rina
• Variety: Nerello Mascalese
• Style: Dry red
• Best For: Dinner, natural wine exploration
• ABV: 13%

Why We Stock It

Girolamo Russo makes some of the most precise and age-worthy reds from Etna, and A Rina is a focused entry point at a fair price. The wine has the mineral backbone and lifted red-fruit character that define the best of the volcano, without pretense or overextraction. It drinks well now but will settle and deepen over the next five to eight years.

Tasting Profile

Bright red cherry and dried herb notes lead to a wine that is lean and energetic rather than plush.

• Aroma: Red cherry, wild herbs, white pepper, volcanic stone
• Palate: Tart red plum, graphite, fine-grained texture
• Structure & Finish: Medium body, high acidity, long mineral finish

Winemaking

Standard fermentation in stainless steel or concrete, aged for several months in neutral vessel. The approach emphasizes freshness and the purity of Nerello Mascalese rather than oak aging or extraction.

Serving & Pairing

Serve at 55 to 60 degrees Fahrenheit, no decanting needed. Try it with grilled lamb chops or a simple pasta with tomato and basil, where the acidity cuts through richness. It also suits aged cheeses and cured meats on their own, the mineral edge keeping pace with salt and fat.

The Estate

Girolamo Russo is a small family grower on Etna's north slope, farming old-vine Nerello Mascalese parcels at altitude. The producer focuses on minimal intervention and precise viticulture rather than large production, with wines that age gracefully and reward patience.

Terroir

Mount Etna's north-facing slopes sit at 600 to 800 meters, where volcanic soils, cool nights, and maritime winds create conditions that produce high-acid, mineral reds. The A Rina vineyard sits in this zone, where Nerello Mascalese ripens slowly and retains the sharp red-fruit character and saline finish that define serious Etna.