Summer in a bottle – Food&Wine Magazine

Food&Wine Magazine, June 2017

The Alta Mora Etna Bianco among the 10 Super-Refreshing Island Wines.

Full artiche here

Alta Mora featured on Madame Figaro Japan

胸騒ぎの、シチリアワイン。 #02

地中海世界の真ん中に位置するシチリアは、多様なテロワールが生み出す魅力的なワインの宝庫! そんなシチリアワインの魅力を3回にわたってお届けします。第2回では、シチリア島の東部、活火山エトナ山の山中に位置するワイナリー、クズマーノを紹介。

Full article here

The Wine Kingdon – Japan

May 2017, n° 098

The 80 wines selected by Isao Miyajima

The Wine Kingdom – Japan

Read full article here

Wine recommendation to pair with the thanksgiving meal

November 8, 2016

Winethropology, review of Alta Mora Etna Rosso 2014

A while back a fellow wine writer declared that Nerello Mascalese is one of the planet’s most overlooked great varieties. Indigenous to Sicily, it is at times compared to Barolo and Burgundy. This example, from vineyards at the foot of Mount Etna, where the soils are rich in volcanic minerals, helps explain that declaration. Braced by lean acidity, this exercise in contrasts packs an awful lot of intrigue into a bottle at this price. Translucent in the glass, but dark and brooding in the mouth, mystery unfolds with a chalky, silky texture. A cerebral experience that doesn’t demand analysis so much as beckons the inquisitive palate.

Read the full article here

Dave Trieger’s review of Alta Mora Etna Rosso 2014

Alta Mora Etna Rosso 2014

Here is a new winery from the Cusumano family in the volcanic and fertile Mt. Etna appellation of Sicily, producing their Alta Mora Etna Rosso from 100% Nerello Mascalese grapes indigenous to the region. Fermented in stainless steel tanks then successive fining in 2,000 liter barrels.  Soft tannins and a bright acidity with bold character and complexity, this red shows like a Nebbiolo with slightly lighter volume.  Deep ruby red in the glass with intense aromas of blue fruits, moist earth and spice, touched by sprigs of lavender. The palate shows white pepper, spice and a lovely herbaceous finish. At $24 this would be a sure winner at any Thanksgiving dinner.  14% Alcohol.

Read the full article here