Cottanera
Etna Bianco 2025
| Denomination | DOC Etna Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 95% Carricante, 5% Catarratto Bianco Comune |
| Aging | Matured in stainless steel on the lees for about 6 months. |
- Name and vintage: Etna Bianco DOC 2025, still white, 12.5% vol, 0.75 l
- Grapes and region: Carricante and Catarratto grapes from high-altitude vineyards on volcanic soils
- Aromas: Scents of fresh citrus, orange blossom and jasmine, with hints of wet stone
- Taste: Fresh and savoury flavour, smooth structure, long finish with mineral and floral notes
- Vinification: 24-hour maceration, fermentation in steel at 16-17°C, 6 months on the lees
Description
What kind of wine it is
Etna Bianco by Cottanera is a still white Sicilian wine with Denomination of Controlled Origin, made from a blend of Carricante and Catarratto Bianco Comune. In the glass, it displays a straw yellow colour enhanced by golden reflections. On the nose, there are scents of fresh citrus fruits, orange blossom and jasmine, accompanied by characteristic mineral notes of wet stone. On the palate, it reveals a full and savoury structure, supported by a vibrant acidity that brings balance. The finish is long and floral, expressing the typical elegance of the Etna region.
Where it comes from
This wine originates on the slopes of the volcano, in the municipality of Castiglione di Sicilia, within the districts of Cottanera, Iannazzo and Diciassettesalme. The high-altitude vineyards, reaching up to a thousand metres above sea level, take root in volcanic soils composed of lava and alluvial deposits. The unique pedoclimatic environment gives the grapes a distinct mineral character, resulting in an intense aromatic profile and a profound gustatory tension.
How it is produced
Production begins with manual harvesting, followed by a cold maceration lasting twenty-four hours to encourage the extraction of varietal aromas. Fermentation takes place at a controlled temperature in stainless steel tanks. Afterwards, the wine matures exclusively in steel on fine lees for a period of six months. This technical choice preserves the freshness and purity of the grapes, enhancing the natural savouriness of the variety and ensuring a clean and vertical sip.
History and Curiosities
Born from the passion of the Cambria family, Cottanera Etna Bianco expresses the authentic soul of the volcano. The grapes grow in the historic districts of Castiglione di Sicilia, where the volcanic soils impart a distinctive energy. Thanks to natural viticulture certified by SOSTAIN, the high-altitude vines yield pure fruit, carefully hand-picked. The meticulous refinement in steel on the lees for six months preserves its vibrant mineral freshness, offering an elegant experience that pays homage to Sicilian tradition.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 2000
- Oenologist: Lorenzo Landi
- Bottles produced: 300.000
- Hectares: 65
| Name | Cottanera Etna Bianco 2025 |
|---|---|
| Type | White green still |
| Denomination | Etna DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 95% Carricante, 5% Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Cottanera |
| Story | History and Curiosities Born from the passion of the Cambria family, Cottanera Etna Bianco expresses the authentic soul of the volcano. The grapes grow in the historic districts of Castiglione di Sicilia, where the volcanic soils impart a distinctive energy. Thanks to natural viticulture certified by SOSTAIN, the high-altitude vines yield pure fruit, carefully hand-picked. The meticulous refinement in steel on the lees for six months preserves its vibrant mineral freshness, offering an elegant experience that pays homage to Sicilian tradition. |
| Origin | Castiglione di Sicilia (slopes of Mount Etna), in the Cottanera, Iannazzo and Diciassettesalme districts |
| Soil composition | Volcanic-alluvial |
| Cultivation system | Spurred cordon |
| Plants per hectare | 5,700 plants per hectare |
| Yield per hectare | 65 quintals of grapes per hectare |
| Harvest | Last week of October. |
| Fermentation temperature | 16–17 °C |
| Fermentation | 20–25 days |
| Production technique | Cold maceration for about 24 hours, static clarification, fermentation in stainless steel at a controlled temperature (16–17 °C) for 20–25 days and maturation in stainless steel on the lees for about 6 months |
| Wine making | Manual harvesting in crates; cold maceration for about 24 hours, static clarification; fermentation in stainless steel at a controlled temperature (16–17 °C) for 20–25 days; maturation in stainless steel on the lees for about 6 months. |
| Aging | Matured in stainless steel on the lees for about 6 months. |
| Total acidity | 5.6 gr/L |
| PH | 3.41 |
| Year production | 44000 bottles |
| Allergens | Contains sulphites |