IGT TERRE SICILIANE
NEROSUBIANCO
70% NERELLO MASCALESE IN BIANCO
30% CARRICANTE
A fusion of power and elegance to savour
Nerosubianco is born on the Volcano in the blend of Nerello Mascalese vinified white and Carricante, fusing power and elegance in an eruption of taste.
The red core of the Volcano meets the white, creating a story worth telling.
IN THE VINEYARD
TERRAIN
Fertile sandy soils of volcanic origin situated on the highest parts of the north slope of Etna, between Castiglione and Randazzo, where the diurnal temperature differences are marked.
TRAINING SYSTEM
Cordon training.
HARVEST
The grapes are picked by hand in early October.
VINE AGE
15-20 years.
QUANTITY PER HECTARE
80 quintals (8000 kg) per hectare.
IN THE WINERY
Vinification: the Carricante undergoes a short cold maceration, while for the Nerello Mascalese is used the technique of making white wine from red grapes. The two varieties are fermented separately at low temperatures.
Ageing: after the first racking, 4 months in stainless steel tanks in contact with the fine lees. Some of the Carricante ages in 30 hl acacia barrels for a couple of months. Following the blending of the two varieties, Nerosubianco is bottled in April.
TASTING NOTES
Nerosubianco is straw-yellow with elegant green reflections. On the nose you quickly smell vanilla, sage and nutmeg, which unite into a delicate aroma of white flowers. It is a fresh wine with good body and the minerality and savouriness typical of grapes grown in these parts of the Volcano.
COLOUR
Straw-yellow with elegant green reflections.
NOSE
Marked aromas of vanilla, sage and nutmeg. Light scents of white flowers.
STRUCTURE
Balanced acidity, good body, fresh, savoury and mineral.
AT TABLE
FOOD PAIRING
A meal without wine is like a day without sunshine (Anthelme Brillat-Savarin)
Nerosubianco is perfect with fish-based dishes, the original and extravagant Mediterranean crudités and some traditional Sicilian dishes like the typical pasta ca ‘muddica (pasta with breadcrumbs) from Palermo.