Cantine Tornatore
Etna Bianco Zottorinotto 2024
| Denomination | DOC Etna Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Carricante |
| Aging | Aged on the fine lees for approximately 8 months in 225-litre acacia barriques; matured in the same barrels for a further 8 months, followed by a final rest in the bottle for approximately 6 months. |
- Identity: Etna Bianco DOC 2024, still white wine from Carricante grapes
- Aromas: Aromas of broom and yellow peach enriched by hints of honey and vanilla
- Palate: Complex flavour profile, savoury and mineral, with a persistent and refined finish
- Vinification: Manual harvesting of the grapes and spontaneous fermentation in acacia barrels
- Serving: Ideal at 10-12°C with fish and flavourful cheeses; 12.5% vol
Description
What type of wine it is
Etna Bianco Zottorinotto from Cantine Tornatore is a still white wine with a Protected Designation of Origin from Sicily, made from Carricante grapes and fermented in acacia barrels for a deep and elegant structure. In the glass, it presents a bright straw yellow with golden highlights, revealing a clear bouquet of broom flowers and yellow peach, with delicate hints of vanilla and honey. On the palate, a vibrant mineral tension and a marked savouriness stand out, leading towards a long and persistent finish. Served between ten and twelve degrees, it is the ideal pairing for fish dishes and flavourful cheeses.
Where it comes from
This wine originates on the northern slopes of Mount Etna, in the municipality of Castiglione di Sicilia, within the Zottorinotto district. The vineyards, located at an altitude of between seven hundred and seven hundred and fifty metres, are cultivated using the spurred cordon system following organic farming principles. The roots of the vines sink into a deep volcanic soil, an element that imparts its unmistakable savoury character to the sip. Tornatore manages these lands by enhancing the pedoclimatic peculiarities of the volcano and the authentic identity of the grape variety.
How it is produced
The production process begins in autumn with a careful manual harvest. The chosen bunches are selected on a conveyor belt, destemmed and subjected to a gentle pressing to extract a clear must. Fermentation occurs spontaneously, thanks to indigenous yeasts, in acacia barrels without temperature control. Subsequently, the wine rests for approximately eight months in contact with the fine lees, gaining complexity. Ageing continues in the same barrels for a further eight months, before concluding with a six-month rest in the bottle.
History and facts
Located on the slopes of Castiglione di Sicilia, Cantine Tornatore has been producing refined organic masterpieces since 1865. This Etna Bianco DOC is born in the Zottorinotto district, an authentic expression of 100% Carricante. Celebrated by international critics, it has received prestigious accolades from James Suckling and Robert Parker.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1865
- Oenologist: Angelo Di Grazia
- Bottles produced: 350.000
- Hectares: 72
| Name | Tornatore Zottorinotto Etna Bianco 2024 |
|---|---|
| Type | White green still |
| Denomination | Etna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Carricante |
| Country | Italy |
| Region | Sicily |
| Vendor | Cantine Tornatore |
| Story | History and facts Located on the slopes of Castiglione di Sicilia, Cantine Tornatore has been producing refined organic masterpieces since 1865. This Etna Bianco DOC is born in the Zottorinotto district, an authentic expression of 100% Carricante. Celebrated by international critics, it has received prestigious accolades from James Suckling and Robert Parker. |
| Origin | North slope of Mount Etna, in the municipality of Castiglione di Sicilia (Catania) |
| Soil composition | Volcanic soil |
| Cultivation system | Spurred cordon |
| Yield per hectare | 6,000 kg/hectare |
| Harvest | Second and third ten-day periods of October |
| Fermentation temperature | Without temperature control |
| Production technique | Manual harvest; destemming and soft pressing; spontaneous fermentation without temperature control in acacia barriques; ageing on the fine lees and in acacia barriques, then resting in the bottle. |
| Wine making | The hand-picked grapes are quickly taken to the winery, manually selected on a sorting belt, destemmed and lightly crushed, then subjected to soft pressing. The must ferments spontaneously without temperature control in 225-litre acacia barriques. After fermentation, the wine rests on the fine lees for approximately eight months; ageing continues in the same barrels for a further eight months and concludes with approximately six months of rest in the bottle. |
| Aging | Aged on the fine lees for approximately 8 months in 225-litre acacia barriques; matured in the same barrels for a further 8 months, followed by a final rest in the bottle for approximately 6 months. |
| Allergens | Contains sulphites |