Made from approximately 40-year-old indigenous vines grown on the northern slopes of Mount Etna, this bianco is a blend of mostly carricante (70%) and a bit of minnella and gracanico as well. Here, high-density bush vines (8.5K vines per hectare) compete for the limited nutrients available in the volcanic soil. This small batch wine spends a year in concrete and steel, before a 6-month aging period in-bottle.
the wine is compact and nervy. It's a wine that I prefer to drink on the second or third day, after it calms down a bit. As you'd expect from raw volcanic soils such as these, a fizzly, pumice-like acidity sizzles on the palate for a long while. There are those haunting aromas of nuttiness that you get from perfectly ripe phenolics.