Etna White Wine 2021 - Graci

Aromaticity, body and softness for this Etna Bianco D.O.C. 2021 organic from the Graci di Passopiasciaro winery

Those of Etna are among the most interesting and appreciated Sicilian wines also at an international level. The soil, the climate and the altitude give great sensations and unique characteristics to the ripening of the grapes and the resulting wines.

Etna Bianco di Graci comes from 70% Carricante and 30% Catarratto grapes from the territory of Passopisciaro, in the Alcantara valley on the north-east side of Etna, an area of ​​millenary winemaking tradition.

20 hectares of vineyards on five different types of volcanic soils, between 600 and 700 meters above sea level. A natural amphitheater exposed to the cold and dry winds that blow from the north. Perfect place, capable of offering perfect ripeness in difficult years and of preserving nervousness and acceleration in hot years.

A soft and fragrant wine is born, of good harmony and complexity, which with fruity hints of yellow peach and pineapple and citrus fruits, combines sweet and sunny notes of flowers and aromatic herbs, together with brackish and warm sensations of the sea. A pleasant and intriguing minerality and a fresh, savory and very persistent taste

It is perfect as an aperitif on summer evenings or to accompany a fish or sushi dinner, ideal in combination with crustaceans, molluscs and seafood.

Denomination: Etna Bianco D.O.C.

Alcoholic content: 12%

Grapes origin: 2.5 hectare vineyard in the Arcurìa district, in the hamlet of Passopisciaro, in the municipality of Castiglione di Sicilia, on the north side of Etna at 600 meters above sea level

Type of plant: small tree grown in espalier

Vines density per hectare: 6,300

Soils: Brown, of volcanic origin rich in skeleton, between sandy frank to sandy frank, with neutral pH, non-calcareous, rich to very rich in iron and high in nitrogen

Treatments: sulfur and copper

Harvest date: mid-October

Vinification: in concrete tanks, after a slow pressing without using selected yeasts

Aging: in concrete tanks, on the lees for eight months