Region: Etna, Sicily
In 2002, the Vivera family finally realized their dream to purchase an estate in the Martinella district of Mount Etna, on the North Eastern side of the volcano, and build a winery there. The Viveras are a classic example of “all things Sicilian,” with mother Armida coming from Corleone in Palermo, father Antonino hailing from Chiaramonte Gulfi in Ragusa, and their three children, Omar, Eugenio, and Loredana born and raised in Catania. The whole family is involved in the winery.
PRODUCTION AREA: Linguaglossa, north-eastern side of Etna
NAME AND AGE OF VINEYARD: Martinella, 2003, from organic method
GRAPE VARIETY: Nerello Mascalese
SOIL TYPE: Volcanic soil with abundant rounded stones
ALTITUDE: 600 metres above sea level
CLIMATE: Mountain climate with crisp summer and great difference in temperature between morning and night
TRAINING SYSTEM: Vertical trellis, spur pruned cordon
HARVEST: Meticulous grape selection, hand picked bunch selection of a single vineyard of Nerello Mascalese, in the first week of September
PRODUCTION TECHNIQUE: The grapes are carefully selected and gently harvested by hand. After four hours of maceration, the grapes are softly pressed. The fermentation takes place at 60° – 64° F. Afterwards the wine rests on the fine lees for 3 months and in bottle for 1 month
FIRST PRODUCTION: 2014; NUMBER OF BOTTLES: 3.000; AGEING POTENTIAL: through 2018
ALCOHOL CONTENT: 12,5 % vol; pH – TOTAL ACIDITY: 3,30 pH- 6,50 g/l
DESCRIPTION: Rosato di Martinella is clear pink with cherry hue. It delivers strawberries, pomegranate, prickly pear, cherry and floral notes. This wine is cool, dry, crisp and very mineral. It has gentle tannins and a very long finish. Rosato di Martinella is an idea of Eugenio Vivera: to use the Nerello Mascalese grapes that grow closer to the forest, the most fresh area of the vineyard Martinella . Nobody expected that the result would be so surprising !
MUM ARMIDA SUGGESTS TO DRINK MARTINELLA WITH: Deep fried fish, San Daniele ham, Fava beans or chickpea cream, risotto with asparagus, baked turbot, pork rolls, veal, white pizzas