Terrazze dell'Etna
Blanc Brut Metodo Classico 2021
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Refermentation in the bottle with selected yeasts and ageing on the lees for at least 36 months (minimum 3 years). |
- Grape variety: 100% Chardonnay for a Metodo Classico Brut of great finesse
- Ageing: 36 months on the lees with a second fermentation in the bottle
- Volcanic terroir: vineyards between 650 and 850 metres on Etna, soils rich in trace elements
- Aromatic profile: notes of yeast, toasted bread, citrus fruits, exotic fruit and flint
- Serving and pairings: temperature 6–8 °C; ideal with raw fish, shellfish and soft cheeses
Description
What kind of wine it is
Terrazze dell’Etna Blanc Brut Metodo Classico is a sparkling wine that enhances a noble grape variety such as Chardonnay. This wine expresses the elegance of the Traditional Method, revealing in the glass a fine and persistent perlage wrapped in a creamy mousse. The bouquet offers an interplay of yeast and bread crust aromas, enriched by a distinct flinty minerality, fresh citrus and exotic fruit. On the palate, a saline and balanced tension emerges, supported by a deep aromatic persistence and a vibrant mineral signature.
Where it comes from
The vineyards are located in the Sicilian territory of Randazzo, on the slopes of Mount Etna, between 650 and 850 metres above sea level. This location ensures gradual ripening and great aromatic precision of the grapes. The roots sink into volcanic soils, characterised by an abundant presence of iron, copper and precious trace elements, essential for giving the wine its typical savouriness. A cool and breezy climate, marked by wide temperature variations, preserves the natural acidity. High-density planting viticulture allows for low yields, concentrating quality in every bunch.
How it is produced
The grapes are harvested by hand-picking at the beginning of September, in order to preserve their freshness. This is followed by white vinification with destemming and careful pressing. The heart of the process is the prise de mousse with secondary fermentation in the bottle, the cornerstone of the Traditional Method. The sparkling wine then rests for a 36-month maturation on the lees. This prolonged ageing gives great elegance to the perlage, enriches the aromatic complexity and precisely defines the dry and clean profile of the final Brut dosage.
History and Curiosities
Born in the renowned terroir of Randazzo, Blanc Brut embodies the excellence of the Terrazze dell’Etna winery. Made exclusively from Chardonnay grapes hand-picked to enhance their vibrant freshness, this elegant sparkling wine comes to life at altitudes between 650 and 850 metres. Expertly crafted using the Traditional Method, it is enriched by ageing on the lees for at least 36 months, which gives the wine extraordinary depth. Awarded by the FIS and Veronelli guides, this refined sparkling wine combines Sicily’s great winemaking tradition with an irresistible volcanic minerality.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
3One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 2008
- Oenologist: Riccardo Cotarella
- Bottles produced: 120.000
- Hectares: 36
Ancient head-trained vines over 60 years old give life to Cirneco: Etna Rosso, whose name is a tribute to the volcano's native hunting dog, which possesses the wine's equal characteristics in terms of elegance and strength.
The younger vines give birth to Carusu, a young Etna Doc that retraces the history of Etna reds in a modern key, Rosato Etna Doc with its pinky hues, and Ciuri, an elegant and unique wine, originated from the white vinification of Nerello Mascalese.
From the Carricante vineyards comes Cinniri, a Bianco Etna DOC that, as the name indicates, brings the typical flavours of the volcano back into the glass.
The international grape varieties give rise to four Metodo Classico sparkling wines (two that remain 36 months on the lees and two that remain 50 months) and two IGT Sicilia red wines. Read more
| Name | Terrazze dell'Etna Blanc Brut Metodo Classico 2021 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | VSQ |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Sicily |
| Vendor | Terrazze dell'Etna |
| Story | History and Curiosities Born in the renowned terroir of Randazzo, Blanc Brut embodies the excellence of the Terrazze dell’Etna winery. Made exclusively from Chardonnay grapes hand-picked to enhance their vibrant freshness, this elegant sparkling wine comes to life at altitudes between 650 and 850 metres. Expertly crafted using the Traditional Method, it is enriched by ageing on the lees for at least 36 months, which gives the wine extraordinary depth. Awarded by the FIS and Veronelli guides, this refined sparkling wine combines Sicily’s great winemaking tradition with an irresistible volcanic minerality. |
| Origin | Località Bocca d’Orzo, Randazzo (Catania), Sicilia, Italia |
| Climate | Cool and breezy with a significant temperature range between day and night. |
| Soil composition | Volcanic-lava, rich in microelements (iron and copper) and moderately rich in potassium, phosphorus and magnesium |
| Cultivation system | Mixed bush/espalier |
| Plants per hectare | 9000 plants per hectare |
| Yield per hectare | 80 quintals/ha |
| Harvest | First ten days of September |
| Fermentation | Secondary fermentation in bottle for at least 36 months (minimum 3 years) |
| Production technique | Traditional Method (bottle fermentation) |
| Wine making | Vinification in white: manual harvest (first ten days of September), destemming and crushing, alcoholic fermentation; traditional method with secondary fermentation in the bottle using selected yeasts and ageing on the lees for at least 36 months (minimum 3 years). |
| Aging | Refermentation in the bottle with selected yeasts and ageing on the lees for at least 36 months (minimum 3 years). |
| Year production | 120000 bottles |
| Allergens | Contains sulphites |