Spumante DOC Etna


The extraordinary versatile characteristics of Nerello Mascalese allow also the production of rosé spumante wines with classical method of excellent quality. As the new Sosta Tre Santi Etna Rosato Brut Millesimato with zero dosage, produced with selected grapes coming from high terraces on top of the South-East slope of the volcano. After about 20 months of refinement on yeasts in bottle, it gets to a rosé with an intense and bright colour and with soft and persistent perlage.

Highly fresh, savoury and soft, it shows a broad and complex mix of bouquets, ranging from flowers to fruit, from notes of honey to sweet spices.


Carefully selected grapes are hand-picked when company technicians identify the right moment to obtain the basis for spumante wines, which need a high level in total acidity and a low level of sugar. Collected grapes, following wine-making process in white, are softly pressed and only the first pressing is devoted to this product, with consequent yields of 50-60%. Fermentation lasts 3 weeks at controlled temperature. The wine is refined in stainless steel pools up to the following spring, when it is put in bottle with yeasts and activators to start the second fermentation.


It rests at least 20 months on yeasts and fine lees; then remuage, disgorgement, levelling and packing. Next, it is left to refine in bottle for at least 6 more months before it is gets to the market.



100% Nerello Mascalese



Grado Alcolico

11.5% vol.

Acidità totale

7,5 g/l (+/- 0.5)

Temperatura di servizio


Tasting notes


Ancient pink with copper nuances.


Complex aroma, with sensations ranging from flowers to red berried to spices, scents of dried flowers, acacia honey, cinnamon and cloves.


Delicate, soft and with long persistence.


Hot and structured flavour, fresh and with a soft and elegant taste, showing the same hints of honey and spices that can be recognised when smelled. It strikes for its high tastiness due to its minerals and its long persistence.


It matches well with risotto dishes with crustaceans, savoury dishes based on tuna, stewed dried salted cod, but also cold meats and half-seasoned cheese, roast-beef, spicy meat and rabbit chasseur.