Mandrarossa (Settesoli)
Mandrarossa Etna Bianco Sentiero delle Gerle 2024
Regular price
HKD178.00
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| Denomination | Etna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Carricante |
| Aging | After fermentation, the wine, unfiltered from its lighter sediments, is placed in steel tanks for 13-15 months at a temperature of about 14°C. |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
Fish
Cheese
Oily fish
White fish
Producer
Mandrarossa (Settesoli)
From this winery
The Mandrarossa wines, are made in Menfi, in Sicily, and have always been a brand that symbolises the reputation of Cantine Settesoli.Xtrawine offers you a wide variety of choices of Mandrarossa wines that have received major awards from Gambero Rosso, from the best vintages of 2016 and 2017.Mandrarossa, through vigorous experimentation both in the cellar and in the vineyard, succeeds in flanking the cultivation of classic grapes of Grillo, Grecanico, Nero d'Avola and Zibibbo with international varieties such as Chardonnay, Merlot, Viognier, Cabernet sauvignon, resulting in wines that stand out for their fruity and elegant notes.All of this translates into the production of unique Timperosse and Urra di Mare, which are capable of enveloping you with the typical warmth of Sicilian wines.
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| Name | Mandrarossa Etna Bianco Sentiero delle Gerle 2024 |
|---|---|
| Type | White still |
| Denomination | Etna DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Carricante |
| Country | Italy |
| Region | Sicily |
| Vendor | Mandrarossa (Settesoli) |
| Origin | Etna, south-eastern slope |
| Soil composition | Volcanic |
| Cultivation system | Espalier and Spurred cordon. |
| Plants per hectare | 4,350 |
| Yield per hectare | 7,500 kg/hectare |
| Harvest | Second half of September. |
| Fermentation temperature | 12 5 °C |
| Fermentation | About 25-30 days. |
| Wine making | After being destemmed, the grapes are crushed and pressed with soft wine presses, and only the very first fraction of must is used for fermentation. Selected yeasts are added to the must for a long fermentation, about 25-30 days, at a temperature of 12 5°C |
| Aging | After fermentation, the wine, unfiltered from its lighter sediments, is placed in steel tanks for 13 5 months at a temperature of about 14°C. |
| Allergens | Contains sulphites |