A long time ago in a land far, far away there was a smoking mountainous death trap called Mt Etna. People there had no fear of death and farmed its fiery slopes with assorted crops including grapes. Much of the wine produced was rose.

These days of course Mt Etna is an established top quality wine region with a stronger focus on red wine and white (while still occasionally spitting out hot death).

This wine is made in a way they would have back in the before time. Grapes are destemmed and left to macerate in wooden crates for an hour or so. The juice is then basket pressed off to old oak barrels to ferment naturally.

Fresh, fruity, and sweetly flavoured. Red fruited in character, with pomegranate, red cherry, and strawberry, underpinned by a marked mineral aspect. Lively and full of mineral vibration on the palate - smooth yet crisply textured, dry, light bodied, volcanic acidity, and a notable moreish-ness.