Sicily is not a simple island in the heart of the Mediterranean. It is a small continent in itself, with unique and inimitable climates and soils. From the flat coasts of Palermo to the mountains of the hinterland to the steep slopes of the volcano. And it is here, in Randazzo, that this interesting red wine is born. Etna DOC O‘ Scuru O’ Scuru di Al-Cantàra comes from estate vineyards located 620 metres above sea level. Black soils, rich in minerals, the result of millennial eruptions of Europe's highest active volcano. This terroir gives the wines a solid structure, a vibrant freshness and a distinct mineral flavour. The base is Nerello Mascalese, a native Sicilian grape that has been perfectly adapted to Etna's volcanic soils for centuries. In this case, the grapes come from very old vineyards, over 80 years old. These ancient vines, thanks to their deep roots, give the wine complexity and depth. For its part, the Nerello is distinguished by its ability to express elegance and power, with silky tannins and an extraordinary capacity for ageing. After vinification, this red rests for 12 months in stainless steel tanks. Subsequently, the wine is transferred to large French oak barrels, where it matures for a further 12 months, acquiring structure and aromatic complexity. Finally, after bottling, the wine rests a further 12 months in the bottle, so that it can achieve the perfect balance between all its components. This long refinement, and the fabulous raw material, makes O' Scuru a long-lived wine, capable of evolving over time. Intense ruby red in colour with good consistency, the nose reveals a complex and enveloping bouquet, with hints of ripe wild berries, spices and a delicate hint of vanilla resulting from the long ageing in oak. In the mouth, it is warm, soft and fresh, with velvety, well-ripened tannins. Moreover, the savouriness of this wine, typical for Etna reds, balances well with the freshness and persistence of the finish. On the table it goes well with dishes of great structure. It is ideal with boiled and roast red meats, game and cheeses such as Nebrodi provola cheese.