All the freshness and minerality of the Volcano
LE SABBIE DELL'ETNA
Le Sabbie dell’Etna Bianco is a wine that is fully established in Firriato’s history. A label of the volcano’s pioneering oenology; it combines the qualities of Carricante and Catarratto—two vines that are symbolic of Etna’s viticultural tradition. The terroir is completely different from the rest of Sicily, with cold winters and less intense sunlight. The grapes here have slower ripening times and take on their fragrant aromas in a more linear way. Freshness and fragrance distinguish this wine together with its persistent tangy taste. Le Sabbie dell’Etna Bianco bewitches the senses with its aromas and flavour. The volcanic soil characterised by its high drainage capacity gives the grapes, and therefore the wine, a unique minerality enriched by the aromatic profile of Carricante, which in vinification gives elegant nuances of white fruit; and the supporting structure of Catarratto.
Le Sabbie dell’Etna Bianco is a wine that is fully established in Firriato’s history. A label of the volcano’s pioneering oenology; it combines the qualities of Carricante and Catarratto—two vines that are symbolic of Etna’s viticultural tradition. The terroir is completely different from the rest of Sicily, with cold winters and less intense sunlight.”Approfondisci”
- Appellation: DOC Etna
- Vine: Catarratto, Carricante
- Terroir: Cavanera Etnea
- Soil: loamy –sandy of volcanic origin, highly draining
- Exposure: north-east ( 720 mt a.s.l)
Tenuta di Cavanera Etnea
The Cavanera Etnea Estate is located on the north-eastern slope of the Volcano. It is an area characterised by its young, predominantly sandy loam soil, which has a high drainage capacity and mineral content, including phosphorous, magnesium and potassium.
Le Sabbie dell'Etna Bianco
Etna and Carricante a thousand-year old union
The name Carricante most probably derives from the abundance of fruit the plant produces. Wine produced from Carricante grapes is particularly fine and soft; straw-yellow in colour it is ideal for blending with other more full-bodied and structured grape varieties like Catarratto. Etna Bianco DOC’s blend brings to the palate the precise nose of Carricante and the more complex structure of Catarratto, once again celebrating Firriato’s production philosophy: to produce wines with strong territorial identities.
LE SABBIE DELL'ETNA BIANCO
The characteristics of vintages
On the north slope of the Etna volcano, grape harvest started a week before compared to 2016 especially for Nerello Mascalese grapes destined to the classic method sparkling wine production. Even Carricante grapes had been harvested in advance with healthy bunches but a drop in production by 10%. High temperature physiolocgically slowed down the vines, but September rainfalls caused a temperatures drop easing the vine recovery. This climate situation implicated a good sugar maturation of the Nerello Mascalese grapes yet to be collected. The Etna grape harvest finished in the middle of October.
Grape harvest achieved extraordinary results on the Etna volcano. Cool summer with reduced rainfalls set ideal conditions for obtaining quality grapes. Grape harvest began about a week earlier than usual and ended about a week earlier on schedule, avoiding the rains of October. Although quantity production is along with vintage 2015, quality has increased, offering more aromatic whites with excellent freshness.
The winter was hard with heavy rainfall, also the spring was very rainy with temperatures below the seasonal average, this has led to a budding more late. Excellent was the vegetative growth of the high temperatures of May and June have exploited for a splendid flowering followed by a good fruit set. The hailstorm that hit June 9 reported fortunately little damage limited to vegetation.
The climate was crucial for the quality of the produced grapes, after the spring rains and early summer, the temperatures have gradually approached the seasonal average, but no heat spikes. Finally there was a return to a more vintage style Etna. n September came the rains but despite concerns that made thinking about a difficult year, October, the fateful month of harvest, was mild with sunny days and no rain, allowing to bringing in the cellar from the point of view of excellent health e of the grapes.
The year showed to be fruitful. Either regarding the quantity, and definitely regarding the quality “very interesting wines regarding the aromatic profile” had been obtained. Because of the climate, the harvest lasted till the last week of September. The year 2013 gave a slower harvest and then a gradual maturation.
This vintage benefited from favourable weather conditions, resulting in excellent and exquisite ripening of the local grape varieties Carricante and Catarratto. Winter on the north-eastern side of the volcano was cold with scarce rainfall and it was followed by a spring with average temperatures, thus preparing the vines well for an optimum yield.
The weather conditions were fairly stable, resulting in a winter with average temperatures and less rainfall compared to previous years. Rainfall was plentiful during the spring months, preparing the vines well as they went on to produce healthy grapes of optimum ripeness. However, the harvest, which was performed by hand during the middle and last third of October, recorded a drop in production of 15% due to reduced bunch size.
The climate in 2010 was distinguished by a winter with average temperatures and scarce rainfall and a mild and not very wet spring. The dry summer season hinted that the fruit may not match up to its usual level of perfection, but thanks to timely rainfalls at the end of September, the harvest did not fail to meet expectations.
Bud break occurred later than in previous years thanks to the favourable weather conditions in 2009. Autumn was distinguished by fairly wintry weather and abundant rainfall, which was also frequent in the spring. The growth of the vines slowed down considerably during this first stage, then proceeded as normal in the very warm and humid summer months.
LE SABBIE DELL'ETNA BIANCO
James Suckling: 91 pts
Wine Enthusiast: 89 pts
Decanter: Bronze Medal 88 pts
Robert Parker: 90 pts
Wine Spectator: 88 pts
Luigi Veronelli: 1 flower
Robert Parker: 88 pts
Robert Parker: 88 pts
Bibenda: 3 clusters
Grilled Sea Bream with Mock Mayonnaise
Massage the boned sea bream fillets with extra virgin olive oil and leave to rest. Continue with the preparation of the mock mayonnaise: in the jug of a liquidiser add the oils, soy milk, celery leaves, parsley, and salt and pepper to taste. Blend until creamy. Serve in 4 ramekins. Cut the tomato in half and remove the seeds, dice. Scatter on the top of the mock mayonnaise in each ramekin.