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Producer: Santa Maria La NavaGrape Varieties: 100% Grecanico DoratoOptimum Drinking: Within 6 yearsWine Style: Elegant vibrant whiteAlcohol by Volume: 14.5%Closure: CorkCountry: Italy
With volcanic minerality, wild mountain fruits and a hint of pineapple, this is an elegant and vibrant wine.
This small, authentic boutique winery on Mount Etna, was established by Giuseppe "Peppino" Mulone in 1954. Santa Maria la Nave grows indigenous varieties such as Nerello Mascalese and Nerello Cappuccio in an ancient vineyard with rich, fertile volcanic soils. Passion and respect for the unique microclimate, along with artisanal vinification are at the heart of the Santa Maria La Nave project. Produced in small quantities, from dramatic surroundings, these are exquisite, food friendly wines.
The 2014 vintage in Italy was very difficult, as much of the country endured flooding. However, despite the abundant rains which were especially heavy during the initial part of the season, the volcanic soil (which absorbs excessive water), the constant winds and the strong sun protected the grapes grown in the Santa Maria vineyard. This unique site has once again produced grapes in perfect condition.
The vineyard is situated on the northwestern slopes of Mount Etna, at an altitude of 1,100 metres - one of the highest vineyards in Europe. Following a 15 year massal selection of local plants, the Grecanico Dorato vines planted are from several ancient clones grafted on Richter 110 and Paulsen 1103 rootstocks. The climate provides warm, dry days during the summer, with strong temperature fluctuations during the ripening period. The highly organic soil has significant residues of old lave flow, imparting a marked minerality in the final wine. The vines are predominantly trained on the Guyot trellising system. The vines are farmed using organic principles, without the use of pesticides and are manually harvested. The vineyard is in conversion to organic status and will be certified from the January vintage.
The grapes were de-stalked and gently pressed, obtaining 60% of free run juice. The must was cold settled at 10°C for 36 hours prior to being inoculated with strictly local yeasts. Alcoholic fermentation took place at 18 to 20°C, in order to preserve the aromatic content of the must. The wine was then racked, followed by a weekly stirring of the lees. The cool temperatures stabilised the tartaric acid, making the final wine less acidic and softer on the palate. After a gentle clarification and filtration, the wine was bottled and aged for a further six months.
A bright and fine example of Grecanico Dorato, with a distinctive minerality combined with wild mountain fruits, citrus characters and a hint of pineapple. Dry, with a balanced acidity, this elegant and harmonious wine has a lovely lingering finish.
The perfect pairing with all seafood dishes, sushi and sashimi, pasta with clams, risotto or delicate vegetable dishes.
Grecanico Dorato 100%
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