MURGO ETNA BIANCO D.O.C.
Qualification: Etna Bianco D.O.C.
Grape varieties: 70% Carricante, 30% Catarratto Bianco
Soil: Volcanic Sand
Altitude: 500m
Average Yield: 50/60 ha
Training Method: Espalier
Plant density: 5,500/ha
Alcohol by volume: 12.5%
Total acidity: 5.5-6.5 g/L
Residual sugar: <3 g/L
Harvest: Manual in small crates
Pressing: Gentle, pneumatic press
Fermentation: Chilling and static clarification in stainless steel vats at 14°C for about 20 days
Aging: Stainless steel vats for 6-10 months
Aging potential: 3 to 5 years
First year of production: Vintage 1990
Annual production: 65,000 bottles (75cl)
Sensory Profile: Straw yellow, aromas of Etna Broom, grapefruit, lemon, green apple, fresh-cut grass, wet stone. Fresh, balanced sapidity with lingering notes of green apple and lemon
Food Pairing: Grilled white fish with salmoriglio, linguine with seafood.
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