Information about the wine
\nA notable protagonist of the traditional Etna white wines is definitely the Carricante. Notorious for its always bountiful harvest, this grape is also known as Carricanti or Catanese Bianco. It probably draws its roots from the area around Viagrande, a region that stretches from the south-eastern slopes of Mount Etna towards Catania and therefore benefits from the coolness of the altitude and the influence of the Ionian Sea.
\nAlthough Sicily is home to many wonderful white grape varieties, Carricante stands out as unique among Italian and especially Sicilian wines. This variety shows a very low pH, often below 3.0, and a relatively late ripening period compared to other white grapes grown on the island, starting only at the end of September and lasting until the beginning of October. Because of this late ripening and the resulting high acidity, Etna winemakers have traditionally kept Carricante wine on the lees until early spring to soften the acidity. Alternatively, this can be achieved by ageing in wooden barrels.<\/p>\n
Colour
\nA radiant yellow spreads in the glass, interspersed with striking green reflections.<\/p>\n
Scent
\nThe nose is filled with the liberating fragrance of the 2020 Carricante by Massimo Lentsch with striking aromas of citrus fruits, orange, grapefruit, wild herbs, sweet grapes and bread crust. An intense first impression that evokes associations of freshly caught seafood, while simultaneously enchanting with rich fruit and floral fragrance.<\/p>\n
Taste
\nOn the palate, a refined interplay of herbal spice and a charming blend of orange and mango fruit unfolds. This is rounded off by a fine fruit sweetness and invigorating acidity, buffered by a subtle spiciness from the wood barrels. A highly intense and long-lasting finish indicates a pronounced ageing potential. Once again, this wine testifies to how surprising and exciting the wines of Sicily are, applause!<\/p>\n
Senatorial tip: Enjoy it not too cold and decant it into large glasses.<\/p>\n
Food recommendations
\nTry aubergines stuffed with pine nuts and sultanas, gratinated with Parmesan, and mussels in lime-coriander broth. For main courses, an orange and olive risotto with veal fillet wrapped in Parma ham could be an excellent choice.<\/p>","protected":false},"excerpt":{"rendered":"