Winery Tenuta Paratore1903 Etna Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the 1903 Etna Bianco from the Winery Tenuta Paratore
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1903 Etna Bianco of Winery Tenuta Paratore in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with 1903 Etna Bianco
Pairings that work perfectly with 1903 Etna Bianco
Original food and wine pairings with 1903 Etna Bianco
The 1903 Etna Bianco of Winery Tenuta Paratore matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lobster and scallops on a bed of leeks, ham and comté quiche or lili's gressins.
Details and technical informations about Winery Tenuta Paratore's 1903 Etna Bianco.
Discover the grape variety: Carricante
Lively, mineral whites with a pale robe, tense palate and cutting acidity. Aromas of citrus (lemon, grapefruit), green apple, white flowers, aromatic herbs and characteristic smoky volcanic saline notes. Fine ageing potential, developing petrol notes with age. Star of Etna Bianco DOC and Etna Bianco Superiore DOC on the eastern slopes of the Sicilian volcano (up to 1,000 m altitude). Ancient native Sicilian variety.
Last vintages of this wine
The best vintages of 1903 Etna Bianco from Winery Tenuta Paratore are 2016, 0, 2017
Informations about the Winery Tenuta Paratore
The Winery Tenuta Paratore is one of of the world's greatest estates. It offers 3 wines for sale in the of Etna to come and discover on site or to buy online.
The wine region of Etna
Sicilian DOC on the volcano's flanks (400-1,000 m), the first DOC of Sicily (1968). Signature Nerello Mascalese (80% min. in red): fine, taut reds with signature notes of tangy cherry, wild strawberry, dried herbs, volcanic smoke, sweet spices and saline minerality, tight tannins and a cutting freshness - compared to Burgundian Pinot Noir. Carricante (60% min.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
