2018 Tornatore Trimarchisa Etna Rosso DOC, Sicily

Complex aromas of ripe fruit, toffee, cedar and smoke. Medium body, round and creamy tannins and a fresh, juicy finish. Delicious now.

94 points jamessuckling.com

Made with 95% Nerello Mascalese and 5% Nerello Cappuccio (and aged in oak for 18 months), the Tornatore 2018 Etna Rosso Trimarchisa reveals a dark and savory character with dried cherry and tobacco over a medium-plus texture. The grapes are harvested from the Contrada Trimarchisa in Castiglione di Sicilia at 400 meters in elevation. This is a wine of greater structure and power compared to your standard Etna Rosso from the higher elevations.

93 points Monica Larner robertparker.com

Tornatore’s Trimarchisa Etna Rosso DOC is a premium expression of Mount Etna’s volcanic terroir, crafted by one of the oldest winegrowing families in the region, with roots dating back to 1865. The Trimarchisa vineyard lies on the northern slopes of Etna at an altitude of around 700 metres, in the commune of Castiglione di Sicilia. Here, ancient bush-trained Nerello Mascalese and Nerello Cappuccio vines grow in black volcanic soils rich in minerals, benefiting from dramatic day–night temperature shifts that preserve acidity and build aromatic complexity. Sustainable viticulture and meticulous fruit selection ensure the wine reflects both the power and elegance for which Etna Rosso has become renowned.

In the glass, Trimarchisa shows a luminous ruby with garnet highlights. The bouquet is perfumed and layered, offering red cherry, pomegranate, and raspberry, interwoven with dried rose petal, wild herbs, and a subtle smoky, mineral edge that speaks of the volcanic slopes. The palate is medium-bodied yet concentrated, with silky tannins framing flavours of ripe red berries, blood orange, and savoury spice. There’s a fine acid line that gives tension and length, leading to a long, saline, and mineral-driven finish. Maturation in large oak casks allows complexity to develop while maintaining fruit purity and freshness.

It pairs beautifully with roast pork with fennel, lamb with rosemary and olives, grilled tuna with caponata, or porcini mushroom risotto. It also works well with aged pecorino or caciocavallo cheese. While approachable now for its perfume and balance, it will reward 8 to 12 years of careful cellaring, gaining more earthy, truffle, and dried fruit complexity.