Personality, Elegance, Value: Tenuta Tascante Ghiaia Nera 2017 from Etna DOC

Although volcanos comprise only 1% of the earth’s surface, vines growing in rich volcanic soils produce wines with unique characteristics. Jennifer Gentile Martin of Vino Travels Italy has brought together a group of Italian food, wine and travel lovers (#ItalianFWT) and challenged us to explore special, sought-after wines from these vineyards.

Not surprising, numerous Italian regions have active or dormant volcanos.  In the north, Piedmont and the Veneto, particularly Soave, are two of the most known regions for volcanic wines. In central Italy, the regions of Lazio, Tuscany and Umbria produce wines cultivated on volcanic soil, as do the southern Italy regions of Campania, Basilicata and Sicily.

Etna DOC

An example of a wine from grapes cultivated in vineyards on volcanic soil in Etna DOC is Tenuta Tascante Ghiaia Nera 2017 ($18.99), sent to me as a sample as part of a recent virtual tasting with multiple producers from regions throughout Italy. Etna DOC was established in 1968. As of 2018, the region consisted of 2245 acres on rich volcanic soils thanks to the lava flows covering the slopes of Mt. Etna, the 10,920 feet active volcano that dominates the northeastern corner of Sicily.

Photo Credit: Serious Eats

Vineyard zones embrace the eastern side of Mt. Etna, from Randazzo in the north to Santa Maria di Licodia in the south. Mesoclimates are prevalent since the land reaches from just above sea level to 2940 feet. According to many, the vineyards towards the top of Mt. Etna are among the highest in Italy… and possibly the world. When most vineyards in Europe were destroyed by the Phylloxera epidemic in the late 1800s, those near Mt. Etna were resilient to the root pest due to its volcanic soil. In fact, many vineyards of Etna DOC are over 100 years old, despite volcanic eruptions and neglect.

The predominant red variety is Nerello Mascalese used for Etna Rosso, the most commonly produced wine from the region, and Nerello Cappuccio. White varieties Cattarato, the most cultivated, and Carricante are found in Etna Bianco, Rosso’s counterpart. For more detailed information about Etna DOC, click here.

Tenuta Tascante Ghiaia Nera 2017 from Etna DOC

Tasca d’Almerita produces wine from a range of grapes cultivated in the Etna DOC. The name “Tascante” is the combination of “Tasca” and “Etna.” The Tasca’s Etna Tascante project, the Ghiaia Nera 2017, combines grapes from two districts comprised of 21 hectares found between Castiglione and Randazzo on the terraced hillsides of Mt. Etna. On high altitude north facing slopes at 600 metres above sea level, the climate is similar to that in northern Italy with its hot and dry summers, cold winters and wide diurnal temperatures.

Since 1830, Tasca d’Almerita has been an expression of tradition and innovation in the wine industry, on the island of Sicily. They have studied each territory to discover the potential of each individual area. Today, it operates in five farms (Tenuta) boasting the most suitable lands for wine production in Sicily, five estates in five territories for a unique way to interpret wine, including Tenuta Tascante on Mt. Etna, Tenuta Whitaker on Mozia, Tenuta Capofaro on Salina, Sallier de La Tour in the Palermo province, and most famous, Tenuta Regaleali in the DOC Sclafani County. Tasca d’Almerita

The wine! Elegant, yet easy drinking and affordable, Tenuta Tascante Ghiaia Nera 2017 of mostly Nerello Mascalese burst with personality and the expression of the grape. Bright aromas of black fruit, wild black cherries, ripe plums, purple flowers, smoke and minerality were enticing. Balanced with moderate acidity and satin-like tannins, notes of spice, wood, fresh herbs, mint and rich red fruit led to a lingering finish … and another glass.

About as versatile and food friendly as it gets, pair a slightly chilled bottle of Tenuta Tascante Ghiaia Nera 2017 as you might with a quality Pinot Noir. Your favorite roast chicken dish, pork chops, seared salmon, tuna steak or any pasta with herbed tomato sauce are mouthwatering complements to this wine. Consider my favorite dish of Eggplant and Polenta Parmigiana for a taste sensation. The eggplant was roasted then baked, after which it was layered with marinara sauce, mozzarella and parmesan and slices of polenta. Textured and savory, neither the dish or wine overpowered the other.

Cheers! ~ Cindy

For more Grape Experiences (including a free infographic “4 Keys to a Stellar Wine Pick”) click here.

Enjoy the following articles written by my #ItalianFWT colleagues.

• Camilla at the Culinary Adventures with Camilla features A Single-Varietal Carricante, an Etna Exclusive, & Lapsang Souchong-Braised Duck Legs.
• Wendy at A Day in the Life on the Farm declares Grapes Grown in Volcanic Soil Produce a HOT wine!!!
• Gwendolyn of Wine Predator has you Meet Mt Etna’s Volcanic Wines: 3 Reds, 3 Whites, 3 Producers from Sicily with Pairings.
• Lynn at Savor the Harvest writes about Volcanic Wine in the Veneto.
• Terri at Our Good Life shares Ashes to Ashes: Volcanic Wine and Sicilian Lentil Soup.
• Robin at Crushed Grape Chronicles offers Mount Etna – The Awesome Power of Active Volcanos, and Yes, Red Wine with Fish.
• Linda at My Full Wine Glass discusses the wines of Benanti – Capturing the Soul of Mount Etna Wine.
• Susannah at Avvinare is Exploring the Colli Berici in the Veneto.
• Nicole at Somm’s Table is Exploring Etna with Tenuta di Fessina
• Jen, our host, at Vino Travels posts Fried Eggplant Topped with Fresh Tomatoes and Ricotto Paired with I Custodi Etna Rosso