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Quantico Etna Rosso 2016 - Raiti Emanuela
Raiti Emanuela

QUANTICO ETNA ROSSO 2016 - RAITI EMANUELA

RED
  Italy
€29.60
25.30
€25.30

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The Definition of Boutique Winemaking!

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Why do we love it?

Floral character with a touch of gunpowder? Yeap, it can be! Emanuela Raiti's Quantico Etna Rosso 2016 has it all.

Etna's wines are the holy grail for winelovers. Why; Because they are a combination of fruit, minerality, delicate floral character and impressive structure. Low yields, unique climate and old vines give wines with incredible concentration and unbeatable finesse, such as Quantico Etna Rosso 2016, with incredible value for money ratio. Quantico is a project that dates back in 2009 and is the epitome of boutique winery, as its total production does not exceed 12.000 bottles. Vineyards are located in Solicchiata, at an altitude of 600-800 meters and their age is 80-100 years. The blend consists of 90% Nerello Mascalese and 10% Nerello Cappuccio which ferments in stainless tanks and then matures for 12 months in barriques and tonneaux. The result is juicy and stylish as hell!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It is a bit light-colored and you cannot imagine what awaits you. Juicy, delicious, fruity and savory, with sharp acidity and silky tannins. It feels like tasting cherries that you have just washed in Cefalu*, on a summer afternoon of August. Slightly chilled is much more enjoyable. 

*famous Sicilian beach

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5%
Origin Etna, Sicily
Variety Nerello Mascalese, Nerello Cappuccio
Aromas gardenia, primrose, cherry, strawberry, sour cherry, sweet spices, wet stone, flint.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

QUANTICO ETNA ROSSO 2016 - RAITI EMANUELA

PAIR IT

with Vitello tonnato, rack of lamp or with filet mignon with estragon sauce.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

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