Etna Bianco DOC 2024 Tenute Mannino

What kind of wine is it

Etna Bianco by Tenute Mannino is a white wine made from Carricante and Catarratto grapes grown on the southeastern side of Mount Etna. It stands out for its fresh and elegant profile, balancing lively acidity with mineral notes. Fermentation takes place exclusively in stainless steel, preserving the aromatic purity of the grapes and delivering an immediate, accessible experience without any wood influence.

Where does it come from

The grapes come from the Sciarelle district in Viagrande, on Mount Etna's southeastern slope, at 400–450 meters above sea level. The climate, with significant temperature variations, fosters intense aromas and marked acidity. The soil, rich in volcanic sand with iron, silicon, and pumice, and composed of lapilli and lava sands, gives the wine its distinctive mineral character.

How is it produced

Harvesting is done by hand in the first half of October to ensure the right balance between ripeness and acidity. After gentle pressing and static decantation, the must ferments at a controlled temperature in steel tanks. Maturation on fine lees in steel increases aromatic complexity and supports structure, with no use of barrels or barriques.

Tasting notes

In the glass, it displays a straw yellow color with golden highlights. On the nose, citrus, white peach, and orange blossom emerge, with hints of butter, ginger, and flint. The palate presents a harmonious balance of sapidity and freshness, lively acidity and persistent minerality, offering a clean, vibrant finish.

Food pairing

Etna Bianco by Tenute Mannino pairs excellently with raw fish and seafood starters, enhancing the delicacy of dishes thanks to its acidity. It is perfect with seafood pasta dishes, such as spaghetti with clams, and with grilled blue fish. It also accompanies Sicilian caponata and arancini, shining alongside typical Etna cuisine.

When to serve

This wine best expresses its freshness and minerality when enjoyed young, within 2–4 years after release. Serve at 10–12°C to enhance its organoleptic qualities. Its structure and acidity make it suitable for many occasions, keeping the profile lively and harmonious.