Masseria Setteporte N'Ettaro Etna Bianco 2021
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James
Suckling
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Winemaker Notes
The aromas and flavors of this white wine display the warmth and character of the special territory where the vines grow: the volcanic slopes of Mount Etna. Lots of minerality, depth and personality.
Professional Ratings
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James Suckling
Meyer lemons, golden apples, quince, and honeysuckle. Medium-bodied, with savory herbal flavors of beeswax and dried chamomile tea leaves dominating on the palate. A touch of bitter nuts and flint in the aftertaste. Crisp and flavorful wine. Made from carricante.
Other Vintages
2022-
James
Suckling
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James
Suckling
The viticulture of this side has a very ancient history and the Portale family has preserved the original characteristics for several generations. The modernization of the structures with the transformation of the ancient sapling into the espalier, a system that combines modern viticultural techniques with the vegetative-productive peculiarities of the nerello mascalese, is due to the initiative of the Notary Ferdinando Portale.
The turning point took place in 2002 when Piero Portale decided to continue the project started by his father, bringing the estate from 12 to 27 hectares, 16.5 hectares of which are vineyards.
The vineyards lie on terraces facing south at an altitude between 650 and 800 meters. The peculiarities of Tenuta Masseria Setteporte wine can be summarized in elegance and aromas combined with exceptional drinkability.
Masseria Setteporte is a certified organic winery.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.