Etna-Bianco

Etna Bianco

Etna D.O.C.

100% Carricante

This wine is produced in our Feudo di Mezzo winery, lying in the centre of Etna’s wine growing area, from Carricante grapes partially fermented in barriques. This is the result of searching for an expression of this noble grape cultivated in the unique and splendid terroir of Etna.

Awards

2016 James Suckling 93
Wine Enthusiast 92
Vinous 89
Gambero Rosso Tre Bicchieri
2015 James Suckling 92
Decanter World Wine Awards 87
Wine Spectator 89
Falstaff 90
Vini Buoni d'Italia 4 stelle
2014 James Suckling 91
Vinous 91
Wine Advocate Robert Parker 90
Decanter World Wine Awards Silver (90 pt.)
Sommelier Wine Award Silver
Wine Spectator 88
Jancis Robinson 16,5
2013 Wine Enthusiast 92
James Suckling 90
Wine Spectator 89
2012 Decanter World Wine Awards Silver
2010 Jancis Robinson 16,5
 
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Altimetry

690/720

Above sea level

01

Climate

21°Average temperature

02

Farming system

Guyot

Planting density

5.000 vines per hectare

Now

18.47°C

Cloudiness 20%
Humidity 72%
Wind 4.1mh ↖

First Vintage

2012

See vintages

05
  • 2012
  • 2013
  • 2014
  • 2015
  • 2016
  • The amount is 10% higher compared to the 2011 vintage that was particularly poor, about 5% below average. 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.
  • After a first analysis, the differences as compared with the data of the last ten years seem less evident as compared with the other zones. In general, on Etna we recorded a very substantial vintage, better for whites than for reds, with rich and complex wines. The weather data to be highlighted are above all a dry summer which kept us on tenterhooks until the arrival of the decisive rains in September. The true difference was made, in the course of the year, by the evapotranspiration that recorded the highest values for the period, surpassed only by 2012, and here too by an important period of light in September. So a very linear vintage, without any shocks from a weather standpoint, ideal for the perfect ripening of the whites and functional for the reds.
  • Etna demonstrated all of its wayward character and personality, with breathtaking weather; eventually the whites are very good, aromatic and intense, perhaps slightly less acid than previous years, and the reds express an averagely good quality but without peaks, perhaps because the risk of worsening weather persuaded us to bring the harvest forward.
  • On Etna the 2016 vintage has absolutely been our very best since we began our activities on the volcano. It has been so for the white wines and also for our conception of the reds. The reasons are easy to see given the meteorological conditions; the summer was cool and refreshed by a useful rainfall, with very pleasant temperatures. Thus we arrived at the end of September in an idyllic situation for the growth/production balance and health of the grapes. The harvest, thanks to the stress-free summer, began with spectacular grapes and commenced about eight days early, allowing us to bring forward the end of the harvest thus avoiding the rains of the second half of October. The results are a fresh and aromatic Carricante and a Nerello Mascalese of great quality, without the excessive alcohol which is a defining feature in certain vintages, but with brilliant colour and ample tannins.
04

Time of Harvest

5

october

vinificazione

Vinification

The grapes are picked into crates and at once refrigerated at 8⁰C; selected by hand and sent for light destalking and soft pressing; the decanted must is racked and ferments at 15⁰C, in inox stainless steel and 15% of the must in tonneaux; the wine obtained remains on the lees with continuous movement until February

Etna-Bianco
etna-bianco

Alcohol Content

13,5%vol.

03

Aging Capacity

from 5 to 7 years

Tasting Notes
  • Eyes
  • Nose
  • Mouth
The Carricante grapes from Etna always give us great satisfaction as the combination of black sand and altitude provide distinct aromas and three dimensional flavours.
In this vintage we find notes of white acacia flowers, fresh almonds and mountain peaches.
On the palate it is juicy and full of hints of yellow plums and prickly pear.
07
Pairings
Perfect with raw fish and fresh fruit, with fish appetisers, and soft cheese. Also a refined aperitif.
With Casa Planeta’s Kitchen
merluzzo-al-latte

Cod with milk

INGREDIENTS Serves 4

2 large cods, about 800 g (1 lb. 12 oz.) each

500 g / 1 lb. 1 oz. fish used for soup (goatfish, hake, etc.)

1 carrot, peeled

1 celery stalk

5 yellow potatoes, diced

2 lemons

3 bay leaves

DIFFICULTY 2/5 | PREPARATION TIME 3 hours

Wash the fish. Fill a large baking dish with water, two lemons cut in quarters, the bay leaves, carrot, celery and diced potatoes.

Cook until the potatoes are almost tender, then add the small fish (goatfish, hake, etc.), and continue to cook for at least a

further 15 minutes until the potatoes are done. Remove from the heat. Clean each of the fish; eliminate the lemon quarters and bay leaves. Put everything else that’s left in a food processor and blend to get a light-colored stock. Filter the liquid.

Wash the cods under running water and then cook them in a casserole dish with the fish stock for at least 15 minutes. The fish

can be cooked either in the oven or on the stove, as long as the dish used to cook them is covered with foil.

When the fish are ready, trim away what shouldn’t be eaten and cut them into fillets. In a deep dish, serve two fillets covered with

the hot fish stock per person.

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