The majority of Russo’s grapes go toward making his entry-level Etna Rosso, called a’Rina. While a’Rina is mostly from his younger vines, there is fruit from vines dating back over 100 years included in the blend.

A Rina is approximately 94% Nerello Mascalese and 6% Nerello Cappuccio from the contradas of San Lorenzo, Feudo, and Calderara Sottana. It’s important to note that “A rina” (meaning sand) is not an entry level wine. Like Bartolo Mascarello’s Barolo, Giuseppe believes that the most balanced and complete wine is achieved from being composed from a variety of sites.  ‘A Rina is fermented in a combination of formats - 2,600 liter barrels, cement, and vat.