The best Etna Rosso is translucent. It should shine with its own light in the glass like an alchemist's ruby. Red fruits like strawberry, raspberry and guava. There’s a wisp of white smoke, a scoop of deep black basalt, and a bit of orange peel. At best, Etna Rossos almost don’t have texture because they’re so silky and ephemeral, yet their impression – at least the best examples – echoes on the finish unreasonably.