Fondo Filara Etna White



  PRODUCER: Cantine Nicosia


  TYPE: Carricante 60% – Catarratto 40%

 SUB WINE-REGION: Trecastagni (CT)


Categories: , .

Additional Information

Weight 1.2 kg

The cellar Trecastagni result of years of work that have targeted the creation of a place where tradition and technology combine. In 3,000 square meters covered, on a total area of 20 thousand, the winery is a modern interpretation of the old and glorious millstones Etna. Here, among the wide wine-making area, the laboratory, the ultra-modern bottling line and the striking underground barrel cellar, the heartbeat of the company. The challenge of the quality that the company has undertaken a long time has as its objective the satisfaction of consumer needs, more and more alert and aware. Nicosia has obtained official certification, internationally recognized, requiring compliance with a series of qualitative parameters in the fields related to corporate activity, organization of work, production processes, relations with customers, suppliers and consumers and, not least, the environment and food security

Year: 2015
Alcohol Content: 13% vol.
Vines: Carricante 60% - 40% Catarratto
Vineyards: land composed of volcanic sands, derived from the disintegration of the lava masses, very rich in minerals, located at an altitude ranging from 650 to 750 m s.l.m. with significant temperature differences between day and night.
Harvest: second week of October.
Winemaking: The grapes, carefully selected, after stripping are criomacerate for 24 hours, before undergoing a soft pressing; the juice obtained, after 48 hours of static settling, is fermented for about 15-20 days at a controlled temperature
Aging: after an initial aging in stainless steel tanks on fine lees and a short aging in acacia barrels, the wine is 3-4 months in bottle

Color bright straw yellow
Perfume: an intense bouquet reminiscent of apple and hawthorn.
Taste: great freshness and minerality with a peculiar taste of anise.
Serving temperature: 10 ° -12 ° C
Serve with: excellent on risotto with shellfish, baked fish or grilled, fried fish, stuffed pumpkin flowers in batter