Pietramarina Etna Bianco DOC Benanti

Pietramarina Etna Bianco DOC Benanti View larger

Pietramarina Etna Bianco DOC Benanti

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Organoleptic characteristics: - Color: pale yellowish with greenish tints. 
- Scent: intense, rich and fruity, of orange and lemon flower, and ripe apple. 
- Taste: dry, with pleasant acidity, nice aromatic persistence and after taste of anise and almond. 

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  • 2004

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ETNA BIANCO SUPERIORE DOC11/8/1968). 
Area of production: countryside Caselle, on the eastern side of Etna, commune of Milo (Ct). Only the Etna Bianco produced in this region may be given the title of Superiore. 
Altitude: 950 m asl. 
Climate: high rainfall and humidity with great temperature changes throughout the day. 
Terrain: sandy, volcanic, rich in minerals, with a subacid reaction. 
Grape Variety: Carricante 100%, grown as alberello 
(free standing bush), in part root stock. This indigenous vine is 
cultivated only on Etna. It seems that the name Carricante has been given by the vine-growers of Viagrande because of its constant production over the years. The bunches, at ripeness are of average length, usually scattered. The grapes are medium-size 
with pruinose skin, green yellowish colour, juicy pulps with a sweet and simple taste. 
Density of implantation: 9.000 vinestocks per hectare. 
Grapes yield per hectare: 70 q. 
Age of vineyards: 80 years. 
Vinification: the grapes at late ripening (3rd decade 
of October) intact are softly pressed. Fermentation takes place in steel tanks at a temperature of 18-20°C in steels vats. The wine is left to mature for a certain period of time in tanks before being placed in bottles. 
Refining: in bottles for 10-12 months. 
Organoleptic characteristics: - Color: pale yellowish with greenish tints. 
- Scent: intense, rich and fruity, of orange and lemon flower, and ripe apple. 
- Taste: dry, with pleasant acidity, nice aromatic persistence and after taste of anise and almond. 
Alcoholic content: 12-13% by VOL. 
Serving temperature: 12-14°C, in glasses suitable for white bodied wines. 
Gastronomic accompaniment: with fish even if elaborate. 
Duration: it expresses its fruity refining four years after harvest. It maintains its organoleptic characteristics, evolving for several years.

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Pietramarina Etna Bianco DOC Benanti

Pietramarina Etna Bianco DOC Benanti

Organoleptic characteristics: - Color: pale yellowish with greenish tints. 
- Scent: intense, rich and fruity, of orange and lemon flower, and ripe apple. 
- Taste: dry, with pleasant acidity, nice aromatic persistence and after taste of anise and almond. 

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