This Etna Bianco has a fine and complex bouquet of wild flowers, grapefruit and pear. On the palate it reveals great freshness and savouriness.
It’s a blend of the indigenous grapes Carricante and Catarratto, grown on the lava terraces located at high altitudes on the Eastern slopes of Mount Etna.
This wine combines very well the typical elegance of mountain white wine and minerality due to volcanic origin.
Etna DOC Bianco
The myth of Polyphemus
The Lands of the Cyclops
Polyphemus is the son of Poseidon, God of the Sea, and lives with his brother Cyclopes in Sicily. Tall as giants, shepherds and winemakers, the Cyclopes have a single eye in the middle of their foreheads. Polyphemus is talkative but rude, and he imprisons the curious Odysseus, who has come from the sea with his companions, so he can eat them in peace. Odysseus offers him an extraordinary, irresistible wine, intoxicating the giant, who falls asleep. He then blinds him and flees, pursued by the monstrous Polyphemus, who hurls gigantic rocks at him, but misses the ship, which sets sail, safe and sound.
Retracing the footsteps of the Cyclops Polyphemus, we tend the Carricante and Catarratto vineyards, high up on the eastern flank of Mount Etna. We carefully select the grapes and vinify them with expert attention to produce a wine worthy of the gods. Etna Bianco Terre dei Miti: bright color, intense floral and citrus aromas, with notes of hawthorn, aromatic herbs, grapefruit, gooseberry, and pear, fresh and mineral on the palate. A wine worthy of a hero like Ulysses and the son of a god like Polyphemus.
Grape varieties: Carricante 80% – Catarratto 20%
Alcohol content: 12,5% vol.
Production area: Eastern slopes of Mount Etna
Vineyards
Altitude: 550-750 m. a.s.l.
Exposure: East
Microclimate: temperate climate, with an annual average rainfall of ca. 1,000 mm and wide diurnal temperature range.
Soil: the soil is volcanic, very rich in minerals; the composition of the eruptive materials gave life to composite soils. Their elevated drainage capacity and their wealth in potassium play an important role in balancing the grape’s maturation process.
Yield per Hectare: above 60 quintals.
Vines per Hectare: 6.000 ca.
Training system: espalier spurred cordon; guyot.
Harvest: by hand into crates, from the first to the second week of October.
Maceration: the carefully selected grapes are cold macerated for 24 hours; after destemming, they are pressed softly.
Fermentation: the juice is left to ferment at a controlled temperature of 13-15°C for approximately 20-25 days.
Ageing: Mainly in stainless steel vats on fine lees and approximately 4 months in the bottle.
Tasting notes
Color: brilliant straw-yellow colour.
Nose: an intense floral and citrusy bouquet, with notes of hawthorn, aromatic herbs, grapefruit, gooseberry and pear.
Palate: an incredibly fresh, elegant and well-structured taste, a great minerality, along with a peculiar anise finish.
Food Pairings: ideal as an aperitif or accompaniment to seafood, sushi, shellfish risotto, fried fish and vegetable tempura. It also pairs well with flavourful soft cheeses, white meats and duck á l’orange.
Serving temperature: 10-12°C.
