Description
Still white wine from Etna, Sicily, 13% ABV, produced by Firriato. 2023 vintage, 0.75L bottle. A wine that celebrates Etna's volcanic terroir, with a blend of Carricante and Catarratto. Manual harvest in the second ten days of October. Crio-maceration, soft pressing, and temperature-controlled fermentation. Aged for at least 6 months on the fine lees. The enchanting intensity of its aromas unfolds in clear, evolving olfactory notes with hints of yellow wildflowers, broom, and acacia, combined with fruity notes of white pulp, apple, and ripe peach. Equally prominent are the nuances of aromatic herbs and seaweed. Intense straw yellow with green highlights. The allure of its mineral essence is unparalleled. Splendid for its stylistic rigor, distinguished by its power and roundness.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1985
- Oenologist: Giovanni Di Giovanna, Paolo Errante
- Bottles produced: 4.000.000
- Hectares: 490
The company, nevertheless, is always projected towards the future and to the enhancement of the territory, in particular, at the moment, it is very focused with its efforts on the Etna area. Read more
| Name | Firriato Cavanera Ripa di Scorciavacca Bianco 2023 |
|---|---|
| Type | White still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 90% Carricante, 10% Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Firriato |
| Origin | Paceco (Trapani). |
| Climate | Altitude: 600 m. a.s.l. Exposure: North-Eastern slope of Mount Etna. |
| Soil composition | Sandy loam of volcanic origin, with good drainage. |
| Cultivation system | Espalier with bilateral spurred cordon. |
| Plants per hectare | 4,000. |
| Yield per hectare | 5,600/5,800 kg/hectare. |
| Harvest | By hand, the second decade of October. |
| Fermentation temperature | 16 8 °C |
| Fermentation | 20 days. |
| Wine making | Cryo-soaking, soft pressing and fermentation at controlled temperature. |
| Aging | At least 6 months on the lees with daily agitation. |
| Total acidity | 6.6 gr/L |
| PH | 3.26 |
| Allergens | Contains sulphites |

