Etnella - Attia 2016
Etnella’s 2016 Attia is made of 90% Chasselas, 5% Carricante and 5% Moscatello, from 40-70 year-old vines planted on rocky, volcanic soil at 750 metres altitude. After a manual harvest, the grapes were crushed and loaded into stainless steel tanks, where they macerated with their skins for one day. Fermentation took place with indigenous yeasts, without additions or temperature control. After pressing, the wine was aged in stainless steel. It was then bottled unfiltered and unfined, with no sulphites added.
Etnella’s 2016 Attia has a lightly golden color with an intense and energetic nose, filled with aromas of yellow apples, pear, chalk, honey and flowers. On the palate it’s medium-bodied, crisp and slightly creamy, with tons of yellow and citrus fruit, plus a good undertone of saline minerality. Pairs perfectly with sushi, crudo or basically any seafood.
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.