With the designation Santo Spirito this wine must be said to be quite appropriate in the so-called Holy Week we are in. Now I don’t always see the importance of chosing themes and content according to the season (there is always a reason for chosing a specific wine anyway). So we hereby leave the religious aspect.
The 25-60 year old grapes are grown in volcanic soil in the eastern corner of Sicilia, north of Catania. They are mostly carricante (about 65%), but a “field blend” of several others like inzolia, catarratto and grecanico constitutes the rest. The wine is made quite naturally, with malolactic fermentation too, that contributes to its roundness.
Etna Bianco Santo Spirito 2014 (Tenuta delle Terre Nere)
Golden colour. The aroma is clearly tropical, with mango, apricot, cooked apple maybe, a bit lactic, and with a sensation of prolonged skin-contact. In the mouth it is unctuous, waxy, not very long and with moderate acidity. But nice drinking after all.
Food: A full, round, and “tropical” wine, it was no big hit with yesterday’s varied cheese board. Next time I will try some Asian food, with some sweetness, maybe soy sauce. More safe suggestions would be fish and fowl, and why not a Sicilian style pasta dish with vegetables.