||Solicchiata — Passopisciaro (Catania)
||Exposure and altitude: north-eastern slope of Etna, 700-900 m. a.s.l.
|Composition of the land
||Volcanic soil, presence of sand and volcanic ash.
||End of September - early October. Hand-picked in a box.
||Fermentation at controlled temperature.
||In steel tanks and bottle.
||Fish dishes, delicate risottos, excellent as an aperitif.
||Price Theresa Eccher Etna Bianco Alizee 2015 € 15.70