Cantine Tornatore
Tornatore Etna Bianco Contrada Pietrarizzo 2022
| Denomination | Etna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | Carricante, Catarratto Bianco Comune |
| Aging | About 5 months in wooden barrels and then 3 months bottle. |
Description
The Pietrarizzo Contrada, since the last century, is considered by the natives of the area, one of the finest crus.. The used vines are Carricante with a small percentage of Catarratto.
Awards
-
2022
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
- Start up year: 1865
- Oenologist: Vincenzo Bambina
- Bottles produced: 280.000
- Hectares: 65
The farm lies on the northern slope of Mount Etna, the highest active volcano in Europe. The soils are of volcanic origin and derived from the decomposition of the lava masses, ashes and lapilli. They are generally formed locally (autochthonous) or transported by rainwater, which in certain flat areas slopes, have given rise to extensive sandy extensions, blackish in color, deep and very fertile. The combination of soil, climate and the wisdom of the winemakers, have made the northern slope of Etna an ideal territory for the production of wines of high quality but above all, special and unique. Read more
| Name | Tornatore Etna Bianco Contrada Pietrarizzo 2022 |
|---|---|
| Type | White still |
| Denomination | Etna DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Carricante, Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Cantine Tornatore |
| Origin | Castiglione di Sicilia, Northern slopes of Mount Etna. |
| Cultivation system | Cordon trained. |
| Yield per hectare | 6,000kg/h. |
| Harvest | 2nd 10 days of October. The grapes are harvested by hand in small crates and quickly brought to the winery where they are manually selected on a conveyor- belt |
| Wine making | Destemmed and slightly crushed, they are sent to the vertical press where they are gently pressed. The must is clarified at low temperatures, and left to ferment at 15/16 °C in wooden barrels of 50 hectoliters before being bottled. After the fermentation the wine obtained rests on the lees for 5 months. |
| Aging | About 5 months in wooden barrels and then 3 months bottle. |
| Allergens | Contains sulphites |
