This is a gorgeous, organic rosé made with Nerello Mascalese. The Emiliano Falsini 2020 Etna Rosato Feudo Pignatone Sciauro draws its fruit from different sites with vines ranging from 30 to 100 years old. It shows a pale pink color with sweet berry, tart cherry and glossy notes of latex or natural rubber. The wine is slightly sweet but in an unusual way that focuses more on almond or pistachio paste than it does any candied fruit or lemon drop. It ferments in oak and is then racked into stainless steel. This is a terrific buy with only 1,500 bottles made.
- review from Parker is 2020 vintage!
Emiliano Falsini is a very talented consulting winemaker who works with some of the best estates on Etna, including two of my favorites, Girolamo Russo and Graci. The Tuscan-born enologist is deeply passionate about Etna, its wines and the territory, and it is a pleasure to see that Emiliano has started his own wine brand. This entry for Emiliano Falsini includes two wines from Tuscany, and although I don't like mixing reviews from different regions, I have included those reviews here for simplicity's sake. The Emiliano Falsini project started in 2019 and focuses on two red grapes: Nerello Mascalese on Etna and Cabernet Franc from the Castagneto Carducci area on the Tuscan Coast. Starting in 2020, he also makes a spectacular rosé that shows gangbuster results in its inaugural vintage. Located in the town of Randazzo, his Feudo Pignatone vineyards see volcanic soils at 700 meters in altitude. He farms organically.
Feudo Pignatone Rosasto Sciauro is created from a selection of Nerello Mascalese grapes grown organically on thecontrada(an ancient estate usually aligning with an historic lava flow) of the same name in the municipality of Randazzo on the northern slope of Mount Etna at an altitude of approximately 700 metres. The grapes used in Feudo Pignatone Rosato Sciauro come from vines between 30 and 100 years old. A meticulous selection is carried out in the vineyard to produce a fresh, mineral, savoury rosé wine, an unmistakeable ambassador for the variety and the terroir.
The wine was fermented using wild yeasts in used French barrels for 2 months to give extra depth and complexity.
Only 1,500bts were produced!
