Cuore di Marchesa
Etna Bianco 2022
| Denomination | DOC Etna Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | Carricante, Catarratto Bianco Comune |
| Aging | Maturation in earthenware amphorae. |
Description
A still white wine from Mount Etna in Sicily, 13% ABV, produced by Cuore di Marchesa. Blend of Carricante and Catarratto Bianco Comune. 0.75L bottle, 2022 vintage. A wine born from the passion of Piero Di Giovanni, founder of the Cuore di Marchesa winery, which produces Etna DOC following the rhythms of nature. Fermentation with indigenous yeasts, maturation in stainless steel for at least 10 months, kept on the fine lees with continuous pumping over, and maturation in cocciopesto amphorae. A floral aroma that anticipates an aromatic palate with citrus notes, a perfect combination of freshness and complexity.
Tasting notes
Perfume
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 2016
- Bottles produced: 10.000
- Hectares: 5
Sicily, on the slopes of Mount Etna, produces Etna Doc.
He treats his vineyards according to the rhythms of nature, following a green philosophy based on copper and sulphur, enriching the soil with the sowing of field beans and lupin.
A good oenologist lets the wine speak above all of its territory, explores its thousand faces, follows its development, growth, change. This is how Piero, together with his daughter, loves to produce wine: his, he likes to remind us, are 'contrada' wines, made exclusively from indigenous grapes, harvested by hand.
A production, that of Cuore di Marchesa, that will never reach large numbers, but will always be of great quality. Read more
| Name | Cuore di Marchesa Etna Bianco 2022 |
|---|---|
| Type | White green still |
| Denomination | Etna DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Carricante, Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Cuore di Marchesa |
| Wine making | Fermentation with indigenous cellar yeasts. Matured in steel for at least 10 months, kept on fine lees with continuous pumping over. |
| Aging | Maturation in earthenware amphorae. |
| Allergens | Contains sulphites |