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Etnella’s 2018 Orientale Sicula is made of 80% Nerello Mascalese and 20% Carricante, whole-bunch macerated with their skins and stems for two days. Light-bodied, crisp and clean, with strawberries, sour cherries, citrus and an underlying mineral touch of
Etnella – Orientale Sicula 2018
Etnella’s 2018 Orientale Sicula is made of 80% Nerello Mascalese and 20% Carricante, from 30-120 year-old vines planted on rocky, volcanic soil at 600 metres altitude. After a manual harvest, the grapes were whole-bunch macerated with their skins and stems for two days in stainless steel tanks. Fermentation took place with indigenous yeasts, without additions or temperature control. After pressing, the wine was aged 6 months in stainless steel. It was then bottled unfiltered and unfined, with no sulphites added.
Etnella’s 2018 Orientale Sicula has a pale pink color with an intense and ripe nose, filled with aromas of tart red fruit, blood orange and Mediterranean herbs. On the palate it’s light-bodied, crisp and clean, with strawberries, sour cherries, citrus and an underlying mineral touch of ash. Pairs perfectly with seafood appetizers, especially fish tartare.
Up on Europe’s highest active volcano, Sicily’s Etna, Davide Bentivegna makes natural wines that radiate a sense of place. With no background in winemaking, he left a managerial position at Siemens to follow his heart, producing his first vintage in 2010. He now cultivates vines at altitudes ranging from 500 to 1000 metres above sea level, promoting responsibility towards the environment, the community and the future along the way. He makes wine according to anthroposophical principals and his own ree, spiritual approach, with a clear aim: respect the land, respect each other and produce happiness.