Eruzione-1614-Carricante

Eruzione 1614 Carricante

Sicilia D.O.C.

90% Carricante 10% Riesling

The history of Etna is studded with the historic eruptions which have shaped it. That of 1614 is legendary, lasting ten years and the longest ever recorded, halting just on the border of the vineyards of Sciaranuova. A name strongly evocative of our Cru dell’Etna; Carricante with a small addition of Riesling. High altitude black soils confer a fresh, savoury and mineral style.

Awards
2009 - WineRviewOline.com "Ed McCarthy": Wine of the Year - WineRviewOline.com "Mary Ewing-Mulligan": 91 pt

2010 - Wine Guide Vini di Sicilia 2012, Giornale di Sicilia - 5 stars Decanter, World Wine Awards 2012 - Bronze Medal

 
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Altimetry

815/860

Above sea level

01

Climate

21°Average temperature

02

Farming system

Guyot

Planting density

5.000 vines per hectare

Now

21.67°C

Cloudiness 76%
Humidity 89%
Wind 0.98mh →↗

First Vintage

2009

See vintages

04
  • 2009
  • 2010
  • 2011
  • 2012
  • 2013
  • Climate
    The seasonal pattern showed a fall and a cold winter and little rain, while the spring period was characterized by heavy rains even in the pre-summer. The vineyard went into the summer and maturation in perfect health. The average summer temperatures has been excellent: pleasantly cool, regular, without peaks of heat, never above the seasonal average. Balanced solar radiation. The harvest began with a delay of about 10-14 days (August 17). Temperatures have increased markedly since August 20, while maintaining the proper level of humidity and avoiding dehydration and concentration of the fruit. Harvesting grecanico ended the last days of September.
  • Climate
    The climatic conditions prevailing during the 2010 harvest were particularly favourable. In 2009 the autumn finished with abundant rainfall, ideal for setting the vines to rest. The winter had normal temperatures and not too much rain. The spring was also average, with rain at the end. The summer began with cooler temperatures until the middle of August, when the temperature then rose to assist perfect ripening. Around 20th September rain assisted the harvest at Vittoria. On the other hand the beginning of summer on Etna was fairly dry but the rains at the end of September were useful and prolonged the harvest until 21st October. Might 2010 be one of the best vintages out of the previous ten? It is early to say but it is certainly a super vintage.
  • Climate
    The climatic indicators of 2011 had forecast, on a global level, a classic winter with precipitations below average, which after the last few winters with their copious rainfalls had us a little worried. But then in the spring the situation changed; copious rain fell even relatively late in the season and prepared the vineyards to perfection. The summer was hot without being excessively so, and the grapes were able to ripen without a flaw. The 2011 vintage yielded perfectly healthy grapes, if in noticeably diminished quantities. Indeed quantity as well as size of the harvested fruit was reduced by 15% on the average, which means also a decrease in total weight. In any case this resulted in an exceptionally high overall quality, especially of the red grapes which profited greatly by this natural and thus perfect thinning out. The temperatures stayed in the average range and, more importantly, showed no heat spikes. Both September and October were mild, and sporadic rainfalls at the end of the season accomplished the vintage.
  • Climate
    Mount Etna The harvest seems to have a tremendous potential and we will be able to know more next year. Undoubtedly, this year the usual elegance of these wines grown on the volcano will give way to the power of the alcohol and tannins. However, this vintage seems to be characterized by wines with an above-average quality. The grapes are healthy and perfectly intact. This is definitely important for a mountain harvest, which by its very nature tends towards the rainy season.
  • It would be hard to imagine two harvests more different than those of 2012 and 2013. After the hot wines of last year, we have perhaps returned to a vintage more in the ‘Etna style’. A long dry summer, but not too hot, just perfect. However we did need the September rains, and the rain arrived and never seemed to finish! We waited patiently, and then a miracle arrived. On 15th October a sort of Indian Summer arrived and completely turned the vintage around. On Etna it is essential to harvest late to ensure the quality of the reds. It seems early to say but it seems that the whites indicate minerals and Nerello its variety.
06

Time of Harvest

20

october

05

Vinification

The grapes are picked into crates and immediately refrigerated at 8⁰C, selected by hand and sent for light destalking and soft pressing; the decanted must is racked, inoculated with yeasts and fermented at 15⁰C in inox stainless steel; the wine thus obtained remains on the fine lees until March with continuous stirring

Eruzione-1614-Carricante
eruzione-1614-carricante

Alcohol Content

13,5%vol.

03

Aging Capacity

Great potential, from 7 to 10 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
Rather pale yellow with clear green hints
In this case, the pale golden colour does not anticipate the explosion of aromas of ripe fruit and the aromatic content of white flowers which magically transport the taster to the slopes of Etna.
On the palate as well the wine manages to combine softness and strength with a drinkable richness, with fruit flavours of lemon peel and green apple linked to an endearing mineral power which prolongs the finish.
07
Pairings
An extraordinary companion for dishes based on fish of a certain oiliness and thus ideal for any gastronomic experience encountered by the sea.
With Casa Planeta’s Kitchen
zuppa-di-erbe-spontanee

Wild green vegetable soup

INGREDIENTS Serves 4

1 kg / 2 lbs. 2 oz. wild green vegetables

(wild broccoli, chicory, mustard greens, cabbage, borate, caccialepre or wild radishes)

2 anchovies

2 spring onions

20 ml / 1 1/2 tbsp. white wine

1 fresh red pepper

extra-virgin olive oil

DIFFICULTY 1/5 | PREPARATION TIME 15 minutes

In a frying pan sauté the spring onions with the hot pepper with a tablespoon of oil. Add the anchovy fillets and let them melt. Wash the vegetables and remove any hard parts, then add them to the rest of the ingredients in the pan. Pour on a glass of white wine and bubble up to evaporate the alcohol. Cover and cook for 20 minutes. Add salt and drizzle with oil before serving.

 

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vittoria

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60% Nero d’Avola 40% Frappato
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100% Frappato

noto

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100% Nero d’Avola
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100% Moscato Bianco
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100% Moscato Bianco
Noto Nero d'Avola
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100% Nero d’Avola

etna

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90% Carricante 10% Riesling
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100% Riesling
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100% Nerello Mascalese
Brut
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100% Carricante
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100% Carricante
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100% Nerello Mascalese

capo-milazzo

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70% Nero d’Avola 30% Nocera