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Red · Artisan · Medium-sweet

Tenuta di Aglaea Vermouth Rosso

Tenuta di Aglaea

Etna , Italia

Re-evaluation pending

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Overall impression

Vermutpedia is re-evaluating the Italian catalogue; the Vermutpedia Score for this entry remains pending until the new tasting round is complete. Tenuta di Aglaea Vermouth Rosso is the red expression of the Sicilian estate's vermouth range on the slopes of Etna (Castiglione di Sicilia and Randazzo, between 750 and 1,050 metres altitude). According to the official technical sheet at tenutadiaglaea.com, it is not a conventional tinted vermouth: the Rosso combines 85% white field-blend wine — Carricante, Catarratto, Inzolia, Grecanico and Minella — with 15% Nerello Mascalese, the emblematic volcano grape. The base ferments in stainless steel with malolactic fermentation; then it is raised to 16% vol. with wine alcohol, sweetened with organic cane sugar (50% brown, 50% white) to 125 g/l and aromatised with a specific organic herb and spice infusion prepared over about fifteen days, where Artemisia absinthium is the main botanical. Micro production: 1,700 bottles of 75 cl at 17% vol. For Vermutpedia, it represents the most rigorous high-altitude Etna vermouth in traceability: black volcanic soil, north-north-east exposure, alberello and espalier, and estate-only philosophy. It does not compete with industrial Piedmont reds; it is Sicilian mountain vermouth in limited edition verifiable on the winery website.

Nose and palate

The Aglaea Vermouth line describes the Rosso as dry strawberry red in the glass. On the nose, sage, cinnamon, anise and sweet-sour cherry open the profile; on swirling, rose petals and roses in bloom emerge. On the palate, citrus, red figs, cherry and sharp apple dialogue with anise and clove spices that add structure and edge to semisweet sweetness (125 g/l per specifications). Pink grapefruit acidity and well-composed tannin close a set more vertical and spiced than continental reds based on flat grapes. The presence of Nerello Mascalese — though minor in the blend — leaves its mark in texture and elegant bitterness, while the white field blend brings volcanic minerality and altitude freshness. Compared with generic reds from colouring or anonymous base, Rosso Aglaea maintains Etna identity and organic botanics. The finish is long, with balance between red fruit, spice and wormwood bitterness that invites a second sip. For those seeking artisan rosso outside classic Turin circuits, this cherry-spice-rose profile offers a tasting coherent with North Etna terroir and verifiable in Tenuta di Aglaea's official documentation.

How to serve it

Aglaea's Vermouth Rosso works in serious cocktails and solo in the glass. The house presents it as suitable for cocktails and exquisite on its own; Vermutpedia recommends serving between 6 and 8 °C in a small glass or wide tumbler with moderate ice, where cold enhances citrus and cherry without cancelling controlled sweetness. In Sicilian Negroni — classic proportion with gin and bitter — Nerello and anise-clove spices add depth distinct from generic red vermouth bases. Also with soft tonic and orange twist, exploiting the pink grapefruit acidity of the official profile. At room temperature it loses verticality; take from fridge just before serving. No elaborate garnishes required: an olive or orange peel suffice. With food, pairs with aged Sicilian cheeses, spiced charcuterie and mountain cuisine with herbs. In soda mix (1:1), the rose-cherry profile gains lightness without losing Etna character. Compared with Bianco or Dry from the same range, Rosso is more spiced and fruity; avoid bitters too aggressive that mask the fifteen-day infusion. For Vermutpedia, Rosso Aglaea is drunk cold, with intention, as volcano vermouth for aperitivo and quality mixology.

Production context

Tenuta di Aglaea makes wine at Loc. Passo Cannone, Castiglione di Sicilia (Catania), in vineyards of 6,000–8,000 plants per hectare on black volcanic soil, deep and porous, rich in minerals. Vermouth Rosso is vinified separately (white and red), rested, fortified to 16% vol., sweetened and receives the Rosso infusion (50% vol. alcohol, water, organic herbs and spices, ~15 days, Artemisia absinthium main). Bottled June 2021; 17% vol.; 125 g/l sugar; 1,700 bottles of 75 cl. Forms a trio with Dry and Bianco in the estate vermouth range. Planting density, north-north-east exposure and white field blend reflect the same philosophy as other Aglaea wines: estate grapes only, natural flavours, limited edition. Botanical maceration does not seek to hide the base wine but to wrap and enhance it, in line with small-volume Sicilian artisan school. For Vermutpedia, the Rosso synthesises Tenuta di Aglaea's Etna red vermouth: 85% white field blend + 15% Nerello Mascalese, semisweet, no wood ageing, sibling to Bianco and Dry in the official catalogue. A verifiable piece of the high-altitude Sicilian vermouth map at tenutadiaglaea.com.

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