Local restaurateur Giuseppe Benanti heard good wine could not be made on Mt Etna. So he decided to revive the old family tradition of viticulture. Finding the best of the traditional clones and using oenological consultants be built the estate that all Etna wines are now measured against.
This wine is quite a find. Dry and textural almost Riesling-like on the nose. It also has dough/lees notes, stone fruits, and a powerful outlook. Underneath all that it shows “fruit tingle” minerals (the Etna volcano makes for some of the most mineral-laden soils in the world), zesty acid, very creamy and cleansing. I wrote this is almost Montrachet like and then thought maybe I’ll change that to Meursault like. Either way, ultra classy.
Carricante is the main white on Mt Etna and for good reason. High acid, moderate aromatic intensity, citrus flavours and able to transmit the mineral character of the soils. Can be oak aged and lees stirred to add more complexity.
Etna DOC Bianco
Must be at least 60% Carricante with the balance Catarratto and up to 15% of Minnella or Trebbiano. Etna is an active volcano and therefore the soils are the most mineral-laden of any wine growing area. The altitude and higher than average precipitation (compared to the rest of Sicily) means these are wines of texture, ripeness and power, but also structure and subtlety.
In a constant tussle with Puglia to win the title of largest volume produced each year, the wines of Sicily are as varied as its history. Delicate whites, full-bodied reds and of course Marsala show the variation in climate and abilities of the various regions within the Island.