Russucori 2021 – Nerello Mascalese from Mount Etna

Russucori 2021: an authentic Nerello Mascalese from Etna

Russucori 2021 is the expression of Giuseppe Lazzaro’s passion and family heritage, rooted for generations on the eastern and northern slopes of Mount Etna. This wine comes from old Nerello Mascalese vines, aged between 40 and 80 years, planted on volcanic soils. The unique terroir, shaped by lava and ash, combined with the mountain climate, gives the wine freshness, tension and unmistakable character, a true reflection of Etna’s identity.

Natural viticulture and respect for the land

The vineyards are cultivated according to organic and natural practices, without synthetic chemicals, to safeguard the Etna ecosystem. The harvest is done exclusively by hand, with careful selection of the best clusters. Lazzaro follows a low-intervention philosophy, enhancing biodiversity and soil vitality while respecting the natural rhythm of the vines. This approach highlights the Nerello Mascalese’s varietal purity and its deep connection to the volcanic terroir.

Spontaneous fermentation and long maceration

In the cellar, the winemaking is carried out with minimal intervention. Fermentation occurs spontaneously with wild yeasts, activated through the “pied de cuve” method, ensuring a healthy start. The wine then undergoes a long maceration of over one month, extracting elegant tannins, color, and aromatic depth. No fining or filtration is applied, preserving the wine’s authenticity and natural texture.

Ageing and volcanic identity

After fermentation, Russucori 2021 ages for 12 months in stainless steel and rests in bottle before release. This choice maintains freshness, precision, and the minerality of the volcanic terroir. In the glass, it shows aromas of red berries, floral notes, Mediterranean herbs, and subtle spice. The palate is vibrant, mineral-driven, with refined tannins and long persistence, perfectly embodying Etna’s volcanic soul.

Technical Sheet Russucori 2021

• Region: Sicily – Etna

• Grape variety: 100% Nerello Mascalese

• Appellation: Terre Siciliane IGT Rosso

• Vineyard size: 2.5 ha

• Soil: volcanic

• Vine age: 40–80 years

• Viticulture: organic, natural

• Harvest: manual

• Vinification: wild yeasts, 30+ days maceration

• Ageing: 12 months in stainless steel, then bottle

• Fining / filtration: none

• Added SO₂: none

• Production: ~1,200 bottles

Giuseppe Lazzaro

At the eastern foothills of Mount Etna, where black volcanic soils meet the sea and the forests, lives and works Giuseppe Lazzaro with his family. For generations, they have cultivated vegetables, fruit, and grapes for domestic use, but it was his grandfather – a master in pruning and grafting – who passed on to Giuseppe his deep passion for nature and wine.

After years of experience with a renowned Etna producer, in 2020 Giuseppe decided to embark on his own path, creating wines that reflect his identity, his roots, and his personal vision.

Today, he cultivates 4.5 hectares of vineyards, spread across four municipalities:

• Eastern slope: Giarre and Milo (700 m a.s.l.), with sandy volcanic soils of ancient origin.

• Northern slope: Castiglione and Randazzo (550–1,000 m a.s.l.), with younger, stony soils made of solidified lava.

The vineyards, 60–90 years old, are trained in the traditional alberello system and planted exclusively with native varieties: Carricante, Nerello Mascalese, Minnella Bianca, Inzolia, and Moscato.

A philosophy of balance

For Giuseppe, protecting and enhancing the delicate ecosystem of Etna is essential. At the heart of this approach is the Sicilian black bee, from which he also produces honey, a vital ally in safeguarding biodiversity. His vineyards are home to fruit trees, wild and cultivated herbs, flowers, shrubs, and natural habitats for birds and insects.

Lava, honey, and wine

Every step, both in the vineyard and in the cellar, follows a low-intervention philosophy:

• all operations are carried out manually, from harvest to pressing;

• in the vineyard, propolis from his bees is used as a natural preventive treatment;

• in the cellar, fermentations are spontaneous with native yeasts;

• clarification happens naturally during the cold winter months.

The wines embody the spirit of the volcano: sincere, mineral, vibrant, and authentic, born from a fragile yet profound balance between man and nature.