Rumor has it that in decades past, Etna Rosso would be surreptitiously added to some Burgundies in underripe vintages. Don’t know if that is really true, but it would make sense as the flavors and textures of Pinot Noir and Nerello Mascalese, the main Etna Rosso grape, are very similar. The flowers and cherries of Pinot are there, with an added hint of smoky minerals thanks to the volcanic soils of Mt. Etna, along with a touch more tannins and a little less acid. Etna Rosso is one of the best values in the world of wine.