Piano_dei_Daini - Etna_bianco

Piano dei Daini Etna White



  PRODUCER:  Piano dei Daini


  TYPE:  90% Carricante, and remaining of Catarratto, Grecanico and Inzolia

  SUB WINE REGION: northern side of Mount Etna, Sicily


A remarkably fresh wine, pleasantly persistent with an appropriate balance of acidity and minerality. A careful selection and blend of historical indigenous varieties from the vineyards of the two contradas Piano dei Daini and Santo Spirito.


Categories: , .

Additional Information

Weight 1.2 kg

The landscape is the archaic one of Mount Etna. Piano dei Daini's properties lay upon the slopes of Solicchiata and Passopisciaro hamlets, at a altitude of 700 meters a.s.l., on a vineyard surface of about 8 hectares. Among these, about 3 hectares are cultivated with the traditional bush method, with more than 120 years old, ungrafted and pre-phylloxera vines.
The first signs of the estate's history are found in the documents of Abate Coniglio of Castiglione, who described it, in 1669, as an area of vineyards and palms. The recovery of the property started in 2010, thanks to the work of Sofia and Concetto Bosco, who made it the place of their passion and art: revival of traditions and respect for the environment, for the production of local wines of the highest quality.

Wine: Piano dei Daini Etna White
Classification: Etna White D.O.C.
Bottles produced: 3,000
Area of production: northern side of Mount Etna, Sicily
Altitude: between 600 - 700 m a.s.l.
terrain: Volcanic, sandy matrix, with strong root expansion from elevated air circulation
Vineyards: grown as alberello, in the town of Passopisciaro and Solicchiata.
Plant density: 7,000 plants per hectare
Age of Vineyards: first planting in 1870
grape varieties: 90% Carricante, and remaining of Catarratto, Grecanico and Inzolia
Harvest: Hand-picked in cases after the first decade of October
Vinification: The juice runs quickly, by separating the skins in the press at 0 bar and from the gross lees statically cold. The vinification takes place at a controlled temperature between 15 -17 degrees C° for at least 10 days.
Aeging: 50% in steel vats and 50% in Tonneau (mildly toasted french oak 500 liters) for 4 months keeping the finest lees in suspension. It remains for a minimum of 2 months in the bottle.
Bottling: late spring following the harvest

Serve with: light hors d'oeuvres based on fish, vegetable risotto, seafood risotto, pasta with fish, pasta with tomato sauce, savory pies, grilled fish, white meat chicken and fresh cheeses