Pietramarina
Etna Bianco Superiore DOC
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Classification: Etna Bianco Superiore D.O.C.
Variety: 100% Carricante.
Provenance: Milo in Contrada Rinazzo, on the eastern slope of Mount Etna.
Altitude: 800 m a.s.l. (3116 ft. asl.)
Climate: High rainfall and humidity with great temperature changes throughout the day.
Soil: Sandy, volcanic, rich in minerals, with a subacid reaction.
Density: 8-9,000/Hectare.
Yield/ha: 55-60 quintals/ Hectare.
Vine growing: Alberello (free standing bush).
Age of vineyard: 80 years
Vinification and maturing: The grapes are harvested at late ripening (3rd decade of October) and are softly pressed. The fermentation occurs at a controlled temperature in stainless steel vats, using patented selected indigenous yeasts, for about 15 days. The wine is left to mature in stainless steel tanks on the fine lees for approximately 24 months and then remains in stainless steel until bottling.
Refining: In bottles for 10-12 months.
Alcohol content: 12 % - 13%
Organoleptic characteristics: In the glass it’s pale lemon green, with slow legs. Clean on the nose, it’s developing, with medium plus intensity of honey and patisserie. On the palate it’s dry, with high acidity and a medium minus body. Taste of lemon, honeycomb, white flower and sweet spices, as well as good minerality. Good complexity and concentration.
Serve with: Pairs well with all kinds of fish dishes including elaborate recipes.
Serving temperature: 54-57°F.
Duration: It expresses its fruity refining four years after harvest. It maintains its organoleptic characteristics, evolving for several years.
Variety: 100% Carricante.
Provenance: Milo in Contrada Rinazzo, on the eastern slope of Mount Etna.
Altitude: 800 m a.s.l. (3116 ft. asl.)
Climate: High rainfall and humidity with great temperature changes throughout the day.
Soil: Sandy, volcanic, rich in minerals, with a subacid reaction.
Density: 8-9,000/Hectare.
Yield/ha: 55-60 quintals/ Hectare.
Vine growing: Alberello (free standing bush).
Age of vineyard: 80 years
Vinification and maturing: The grapes are harvested at late ripening (3rd decade of October) and are softly pressed. The fermentation occurs at a controlled temperature in stainless steel vats, using patented selected indigenous yeasts, for about 15 days. The wine is left to mature in stainless steel tanks on the fine lees for approximately 24 months and then remains in stainless steel until bottling.
Refining: In bottles for 10-12 months.
Alcohol content: 12 % - 13%
Organoleptic characteristics: In the glass it’s pale lemon green, with slow legs. Clean on the nose, it’s developing, with medium plus intensity of honey and patisserie. On the palate it’s dry, with high acidity and a medium minus body. Taste of lemon, honeycomb, white flower and sweet spices, as well as good minerality. Good complexity and concentration.
Serve with: Pairs well with all kinds of fish dishes including elaborate recipes.
Serving temperature: 54-57°F.
Duration: It expresses its fruity refining four years after harvest. It maintains its organoleptic characteristics, evolving for several years.