It is a lively example of the white wines produced on Mount Etna thanks to the sensations it gives to the mouth and nose with the same breadth and depth of the sea. Its sweeping sapidity affords an enthralling and modern freshness. A magnificent fruit of wine-making on Mount Etna.
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Classification: Etna D.O.C.
Grape Varieties: Carricante 60% and Catarratto 40%
Vineyard location: Territory of Castiglione di Sicilia (Catania, Sicily)
Soil composition: Loamy –sandy of volcanic origin, highly draining
Altitude: North-eastern side of the Volcano (500-600 metres above sea level)
Training system: Free-standing esp alier with permanent bilateral rod and spur pruning (cordon de Royat, 5 spurs of two buds each)
Vines per hectare (ea): 4,000/4,500
Yield (Kg. per hectare): 7,000/7,200 kg
Harvest period: Hand-picking - the 2nd decade of October
Fermentation temperature: 16°-18°C
Period of fermentation: 15 days
Vinification: Soft pressing and fermentation at controlled temperature
Maturation: 2 months on the dregs
Maturation in bottle: 2 months
Alcohol: 13% vol.
PH: 3,30 (average)
Total acidity: 6,10 g/l (average)
1st Year Production: Vintage year 2009
Vintage production: 25,000 bottles
Formats: 75 cl. bottle
Serving temperature: 10°-12°C
Recommended glass: Tulip-shaped, for fragrant white wines
Color: Clear straw yellow with greenish shades.
Nose: Powerful with distinct hints of yellow flowers like mimosa and broom that exalt the fruity scents of white peaches, ripe pears and peaches.
Palate: It is a wine of great breadth; the taste is full and rich in texture with a lingering sapidity. Its lasting freshness and fragrance fill the mouth creating a unique experience that only the varietal vocation of its blend can give.
Characteristics: It is a lively example of the white wines produced on Mount Etna thanks to the sensations it gives to the mouth and nose with the same breadth and depth of the sea. Its sweeping sapidity affords an enthralling and modern freshness. A magnificent fruit of wine-making on Mount Etna.
Pairings: It matches perfectly with seafood exalting the strong and lingering taste of pasta in fish stew, paddlefish en croute, stuffed squid with mint. Caciucco and mussels au gratin are a perfect choice. White meats in sauce, smoked cold cuts and vegetable pies are recommended as well.
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