Description
Still white wine from Etna, Sicily, 13% ABV, produced by Cantine Tornatore. Blend: Carricante, Catarratto Bianco Comune. 0.75L bottle, 2023 vintage. A wine born from the passion of a family that has been producing wines on Etna, a unique and fascinating area, for over 150 years. The grapes, hand-picked in small crates, are quickly transported to the cellar where they are manually sorted on a conveyor belt. Destemmed and lightly crushed, they are sent to the press where they are gently pressed. The resulting must is cold-clarified and fermented at a temperature of 15-16°C in 50-hl oak barrels. After fermentation, the wine is aged on the fine lees for approximately 5 months. Aged for approximately 5 months in wooden barrels and 3 months in bottle. Intense straw yellow with faint greenish reflections. Pleasant aromas of exotic fruit, especially grapefruit and white peach. On the palate, the wine is characterized by a very pleasant sapidity and freshness complemented by an extraordinary complexity and sweetness of taste.
Awards
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1865
- Oenologist: Angelo Di Grazia
- Bottles produced: 350.000
- Hectares: 72
| Name | Tornatore Etna Bianco Pietrarizzo 2023 |
|---|---|
| Type | White still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Carricante, Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Cantine Tornatore |
| Origin | Castiglione di Sicilia, Northern slopes of Mount Etna. |
| Cultivation system | Cordon trained. |
| Yield per hectare | 6,000kg/h. |
| Harvest | 2nd 10 days of October. The grapes are harvested by hand in small crates and quickly brought to the winery where they are manually selected on a conveyor- belt |
| Fermentation temperature | 15 6 °C |
| Wine making | Destemmed and slightly crushed, they are sent to the vertical press where they are gently pressed. The must is clarified at low temperatures, and left to ferment at 15/16 °C in wooden barrels of 50 hectoliters before being bottled. After the fermentation the wine obtained rests on the lees for 5 months. |
| Aging | About 5 months in wooden barrels and then 3 months bottle. |
| Allergens | Contains sulphites |

