Etna Bianco
Born on the northern slope of Mount Etna, Europe’s most active volcano, this wine draws its energy from black volcanic soils and mountain air at 600 meters. Carricante and Catarratto, Etna’s native white grapes, deliver bright citrus, wild herbs, and a saline mineral streak — like a sea breeze crossing a lava field. Vibrant, pure, alive.
Appellation: Etna Bianco DOC
Type: White, dry
Blend: 90% Carricante, 10% Cataratto
Color: Pale straw with green reflections.
Bouquet: Aromas of citrus, white orchard fruit, wildflowers, and Mediterranean herbs over a distinctly saline, smoky mineral core drawn from the volcanic soils.
Palate: On the palate it is fresh, savoury and vertical, with a vibrant acidity and a long mineral finish.
Alcohol: 12.5% ABV
Serving Temperature: 10–12°C (50–54°F)
Food Pairing: Raw and grilled seafood, crudo, oysters, grilled fish with lemon and herbs, pasta alle vongole, fresh cheeses
Production Area: Passopisciaro (on the northeast slope of Mt. Etna).
Vineyard: Contrada Arcurìa.
Elevation: 600 meters (1,970 feet) a.s.l.
Exposure: East.
Soil: Brown volcanic soils, rich in minerals and iron, non-calcareous, neutral pH.
Training Method: Albarello (bush) for the ungrafted vines; spalliera (vertical trellis with cane pruning) for the newer vines.
Yield: 6000 Kg/Ha (2.7 tons/acre).
Harvest: End of October, manual.
Vinification: The grapes are vinified in steel and, in small part, in oak casks, after slow whole-cluster pressing, without destemming. Fermentation occurs spontaneously, without selected yeasts, to best preserve the wine’s sense of place.
Aging: Maturation takes place in steel tanks on the lees for about six months, followed by a further period of aging in bottle.
Annual Production: 9,000 bottles
2013 Etna Bianco – 88 Points –Wine Spectator (2014)
"A well-defined white, fresh and well-cut, with accents of stone and graphite underscored by pear, green plum and anise notes. Open-knit finish.” ~ A.G.
