CAVANERA Etna Bianco DOC FIRRIATO
| Sommelier score | 91/100 | 2022 |
| James Suckling | 93/100 | 2017 |
| 3 viti Vitae AIS |
|
2017 |
| 3 Bicchieri gambero rosso |
|
2023 |
| Winery | FIRRIATO |
| Denomination | Etna DOC |
| Vintage | 2018 |
| Grapes | Carricante, Cataratto |
| Alcohol content | 12,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | TP/74 |
| Winery headquarter | Firriato Distribuzione - Paceco (TP) - Via Trapani, 4 |
| Bottle size | Standard bottle |
| Combination | Steamed fish Hors d'oeuvres, Cold cuts and salami, Medium-aged cheeses, Tartare-fish carpaccio, Spaghetti with clams, Risotto with seafood, Stuffed squids, Tuna fillet in pistachios crust |
| Region | Sicily (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Etna |
From the blend of two highly refined vines that boast the denomination of Etna Bianco: Carricante and Catarratto. The origin is that of the territory of Castiglione di Sicilia in the province of Catania, in the Cavanera Etnea estate. The manual harvesting of the grapes takes place during the second ten days of October. The vinification involves cryo maceration, then soft pressing and fermentation at a controlled temperature. The refinement of the wine develops for at least 6 months on the noble lees or "sur lie" with daily stirring.
Cavanera Etna Bianco DOC Firriato’s features
An intense straw yellow colour with green reflections. The scent is enchanting, the intensity of its aromas is offered in clear olfactory evolutions with hints of yellow country flowers, broom and acacia, combined with fruity notes of white pulp, apple and ripe peach. Not less important the nuances of aromatic herbs. Soft and infinite, it shines with elegance and body. Aristocratic, pure, he stands out among the great white highlands. The taste has the charm of its mineral essence that has no equal. Splendid for the stylistic rigor that stands out for its power and roundness.
Suggested food pairings while tasting this Cavanera Etna Bianco DOC Firriato
Perfect with seafood, it is excellent with ravioli with butter and sage stuffed with sea bass. The optimal serving temperature is 12 ° C in a tall and tapered glass.
