Graci
Etna Bianco 2025
| Denomination | DOC Etna Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 80% Carricante, 20% Catarratto Bianco Comune |
| Aging | On the lees for about 6 months in stainless steel tanks, with a further period of maturation in the bottle. |
- Name and format: Etna Bianco DOC 2025, 0.75 l, 13% vol.
- Native grape varieties: Carricante and Catarratto, a typical representation of Etna white wine
- Natural vinification: gentle pressing of whole bunches and spontaneous fermentation
- Ageing on the lees: around six months in steel followed by resting in the bottle
- Flavour profile: citrus fruits, flowers and herbs; fresh, savoury taste with a saline finish
Description
What kind of wine it is
Graci's Etna Bianco is a Sicilian white wine with Denomination of Controlled Origin, produced from a blend of Carricante and Catarratto grapes with spontaneous fermentation and ageing in steel. The aromatic profile is characterised by citrus fruits and sunny floral notes, enriched with Mediterranean herbs, capers and hints of flint. On the palate, it reveals itself as vertical and dynamic, supported by a vibrant acidity that guides its development. The sip stands out for its energetic fresh-savoury progression, leading to a long and persistent finish, marked by clear citrus and saline echoes.
Where it comes from
The grapes are grown on the northern slope of Etna, among the districts of Muganazzi, Santo Spirito and Arcurìa, near Passopisciaro. The vineyards are situated between 600 and 800 metres above sea level, immersed in a cool, mountainous climate with strong temperature variations that favour the slow ripening of the bunches. The vines, cultivated as bush vines and on trellises, sink their roots into well-drained volcanic soils, composed of brown earth rich in stones, iron and nitrogen, with a total absence of limestone. This unique geology gives the soil a high expressive potential, endowing the wine with a distinct territorial identity.
How it is produced
Harvesting takes place at the end of October, followed by a slow whole-bunch pressing that preserves the integrity of the grapes without destemming. Fermentation is spontaneous, carried out by indigenous yeasts in steel tanks, cement and a small part in barrels. Maturation continues for about six months through targeted ageing on fine lees in steel, a fundamental phase for defining the balance of the structure. The process ends with a period of rest in the bottle, necessary to stabilise the freshness and brilliant mineral persistence.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 2004
- Oenologist: Alberto Aiello Graci, Emiliano Falsini
- Bottles produced: 85.000
- Hectares: 30
Grapes and volcano, these are the wines of Graci, unique interpreters of an extraordinary terroir. The winery is an old and majestic palmento skilfully restored by Alberto. Here, one part is occupied by the production structure, while another part, with cross vaults, still houses the old barrels and tools for wine production. Read more
| Name | Graci Etna Bianco 2025 |
|---|---|
| Type | White green still |
| Denomination | Etna DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 80% Carricante, 20% Catarratto Bianco Comune |
| Country | Italy |
| Region | Sicily |
| Vendor | Graci |
| Origin | Contrada Muganazzi, Contrada Santo Spirito and Contrada Arcurìa, Passopisciaro (Castiglione di Sicilia), northern slope of Etna |
| Climate | Cool and windy mountain climate (northern slope of Mount Etna, 600–800 m a.s.l.) |
| Soil composition | Brown, of volcanic origin, rich in coarse fragments, from sandy loam to loamy sand, neutral pH, non-calcareous, rich to very rich in iron and with a high nitrogen content. |
| Cultivation system | Espalier-trained bush |
| Plants per hectare | 6300 |
| Harvest | Last week of October |
| Production technique | Slow whole-bunch pressing without destemming and spontaneous fermentation with indigenous yeasts |
| Wine making | In cement tanks, after a slow pressing without destemming, without the use of selected yeasts. |
| Aging | On the lees for about 6 months in stainless steel tanks, with a further period of maturation in the bottle. |
| Allergens | Contains sulphites |