Alta Mora Etna Rosso

Alta Mora Etna Rosso is a 750ml Etna Rosso DOC red wine made from 100% Nerello Mascalese, bottled between 12.5% and 14% ABV depending on vintage. Scoring 92+ points from Wine Advocate and consistent 90–91 point ratings from Wine Spectator, this volcanic Sicilian red has earned serious critical attention for its purity and mineral-driven elegance.

Quick Facts: ABV: 12.5–14%  |  Origin: Mount Etna, Sicily, Italy  |  Etna Rosso DOC  |  Producer: Alta Mora (Cusumano Family)

Production & Heritage

Alta Mora is the Etna-focused project of the Cusumano family, one of Sicily's most respected winemaking dynasties. Their vineyards climb as high as 1,000 meters on the volcanic slopes of Mount Etna, where ancient Nerello Mascalese vines root into nutrient-rich black lava soils. The grapes undergo a month-long maceration and fermentation, followed by malolactic fermentation in stainless steel to preserve varietal freshness. Aging takes place in large 2,000-liter oak barrels for approximately six to eight months, a restrained approach that lets the terroir speak rather than the wood.

Tasting Notes

Aroma: Red cherry and cranberry lead into dried rose petals, with secondary layers of spicy pepper and mountain herbs. A faint mineral thread—almost iron-like—runs beneath the fruit, hinting at the volcanic origin of the vines.

Taste: The entry is vibrant and focused, with strawberry preserves and red licorice forming the core. Mid-palate, dried thyme and a subtle streak of tar and smoke emerge, supported by well-integrated, fine-grained tannins. The structure is medium-bodied, rounded, and precise without heaviness.

Finish: Clean and mineral-driven, with lingering notes of dried orange peel, cranberry, and gentle spice. The finish is moderate in length but sharp in definition, leaving an impression of volcanic freshness.

How to Drink Alta Mora Etna Rosso

Serve slightly below room temperature, around 60–64°F (16–18°C), in a wide-bowled glass that allows the delicate aromatics to open fully. This wine rewards careful attention neat, though a brief decant of 20–30 minutes can help younger vintages unfold. Its bright acidity and savory character make it a natural partner for food: try it alongside pasta alla Norma, where the wine's mineral edge complements eggplant and ricotta salata; with grilled swordfish steaks, where its red-fruit lift balances char and brine; or with a charcuterie board featuring salumi and aged pecorino, where the fine tannins cut through richness.

Best For

• Exploring Etna's volcanic wine terroir for the first time
• Pairing with Sicilian and Southern Italian cuisine at a dinner gathering
• Gifting a wine enthusiast curious about Nerello Mascalese
• Building a cellar of distinctive Italian reds beyond Piedmont and Tuscany

Frequently Asked Questions

What does Alta Mora Etna Rosso taste like? It delivers a core of red cherry, strawberry preserves, and cranberry layered with dried herbs, a hint of tar, and fine mineral notes. The tannins are silky and well-integrated, giving a medium-bodied, elegant impression rather than a heavy or extracted one.

How does Alta Mora Etna Rosso compare to Nebbiolo? Wine enthusiasts frequently draw parallels to Nebbiolo-based wines because both share a pale color, aromatic complexity of tar and dried roses, and firm but refined tannin structure. Alta Mora tends to be lighter-bodied and more immediately approachable than a young Barolo, with a distinctive volcanic mineral undertone that sets it apart.

Is Alta Mora Etna Rosso good for beginners? Its medium body, bright acidity, and approachable tannins make it an excellent introduction to Etna reds and Nerello Mascalese. Drinkers familiar with Pinot Noir or lighter Nebbiolo will find a comfortable but distinctive bridge into Sicilian volcanic wines.

Where is Alta Mora Etna Rosso made? It is produced by the Cusumano family's Alta Mora estate on the slopes of Mount Etna, an active volcano in eastern Sicily, Italy. The vineyards sit at elevations up to 1,000 meters on black volcanic soils within the Etna Rosso DOC appellation.

What foods pair well with Alta Mora Etna Rosso? Grilled lamb chops complement its herbal and smoky undertones. Pasta with tomato-based sauces, especially those with eggplant or sausage, echo its savory red-fruit character. Aged hard cheeses like pecorino or toma pair well with its fine tannins. Roasted root vegetables and mushroom risotto also match the wine's earthy mineral streak.

What sizes does Alta Mora Etna Rosso come in? The standard bottling is 750ml, which is the most widely available format.

Is Alta Mora Etna Rosso worth the price? It positions as a strong value within the Etna Rosso DOC category, recognized by James Suckling as one of his Top 50 Best Value wines in 2016. Multiple vintages scoring 90 points and above from major critics confirm it punches well above its price tier.

Why Alta Mora Etna Rosso?

Etna has become one of Italy's most exciting wine regions, and Alta Mora represents a focused, terroir-transparent entry point from producers with deep Sicilian roots. The Cusumano family's decision to use large-format oak and stainless steel fermentation deliberately strips away winemaker influence, putting the volcanic soils and high-altitude Nerello Mascalese front and center. Consistent critical recognition—including a 92+ from Wine Advocate and placement in James Suckling's Top 50 Best Value list—validates the approach. For anyone seeking an Italian red that trades extraction for elegance and power for precision, this wine earns its place alongside far more expensive expressions from the same slopes.