This Etna Rosso is a blend of two grapes native to Sicily– nerello mascalese and nerello cappuccio. Those grapes are grown organically on the slopes of an 11,000 foot active volcano called Mount Etna. The elevation keeps the wine fresh and tart, while the giant furnace bubbling beneath the vines imparts a distinctive smokiness. In fact, that giant furnace erupted in the ‘80s, covering part of this vineyard in lava. The volcanic rock, as well as the vineyard’s proximity to the Mediterranean, explain why the wine smells like rocks and sea salt. All of this combines to create an Etna Rosso full of flavor, yet light and easy-drinking.

Tastes like: Blackberry, sour cherry, strawberry, sea salt, and smoke.

How to drink: Let it breathe for half an hour. Great with roast chicken and pork chops, or give it a light chill and just drink on its own.