Derived from vines nestled beneath the pluming smoke of Mount Etna, indigenous heirloom varietals, Carricante and Catarratto Bianco, find their most beautiful expression here thanks to the stunning minerality, innate to the volcanic soils, and the guaranteed freshness lent by the higher elevation site. Although this ancient winegrowing region saw cultivation long before the Greeks made their viticultural advances in 500 BC, Mount Etna DOC has most recently enjoyed a serious renaissance in the twenty-first century thanks to superior vineyard management and technological advances in the cellar. The soils, microclimate, and higher elevation lend a totally unique expression to this wine. The 70% Carricante delivers ample freshness and pure aromatics while the 30% Catarratto lends texture, balance, and incredible complexity, which results in a wine of beautiful weight, strikingly minerality and harmonious balance. For those of you who have never experienced the wines of Mount Etna DOC, now is the time.
The Murgo family has been producing world-class wines from the southeastern slopes of Mount Etna since 1980. Although the Murgo estate was founded in 1850, the current Baron Emanuele Scammacca del Murgo is the patriarch responsible for bringing the estate into the modern age. Along with his sons, Michele, Pietro, and Matteo, he handcrafts a mesmerizing Bianco that is one of the finest in the appellation. Following de-stalking, the fruit is macerated in climate-controlled stainless steel vats for fifteen hours. The wine is gently pressed and undergoes static decantation for 1-2 days then is fermented totally dry. The wine is blended and aged for a minimum of five months in stainless. After the wine is bottled, it matures an additional two months before release. The result is a textured, mineral-driven beauty with a riveting aromatic display for a price that is well worth the bargain.
The 2015 Murgo Bianco displays a light golden yellow core with green reflections on the rim. Aromas of yellow apple core, white peach skin, green melon rind, green mango peel, lemon pith and a touch of stirred lees open to reveal a savory aromatic display of white button mushroom, spice and a hint of smoky volcanic minerality. Once the wine gets enough air, the palate delivers a wine that is medium-plus in body with a slight weight to the mouthfeel that is bolstered by a touch of tannin and beautiful layers of structure. The palate erupts with flavors of melon rind, lemon, peach, a hint of yellow apple and distinct, spicy, crushed volcanic earth. Decant this wine for a quick 20-30 minutes and enjoy in Burgundy stems around 50-55 degrees. Avoid serving this wine too cold or the aromatics will be stunted. This wine is calling for some deep and complex flavors to converse with. This
Grilled Mackerel with Sicilian Caper-Tomato Salsa Recipe will instantaneously take you on a voyage to Sicily for the evening. Feel free to substitute another white-fleshed fish if needed.
