The Italian Etna DOC denomination is based on the slopes of Etna, the active volcano of 3330 meters that looks over the north-eastern corner of Sicily. Etna DOC was the first wine to be created in Sicily in August 1968, followed nine months later by another famous Sicilian wine: the Marsala.
On the slopes of Etna, looking east, the vineyards are flooded with light reflected from the sea. Local growers use this effect a lot, similar to what happens in other mountainous areas overlooking the water, such as Lake Geneva and along the Moselle. The terraced vineyards of Etna, with their sapling-trained vines, have contributed to the growing fortune of Sicilian wines, as has also happened to another Sicilian volcano, Lipari, north of the Aeolian Islands, with Malvasia delle Lipari wines.
The regulations of the Etna DOC denomination have remained unchanged over time, despite the myriad of changes in winemaking methods, viticulture, the wine market and consumer preferences. In fact, the small production of
Etna DOC wines, their territorial peculiarity and their quality have made it unnecessary to update the specification in all these years in which the volcano has continued its activity, as have the vines, thriving on its rich and dark soils.
Etna White DOC comprises at least 60 percent Carricante grapes, to which is added Catarratto, the most common white grape in Sicily.The Etna wine area develops around the eastern side of the volcano, from the town of Randazzo in the north to Santa Maria di Licodia in the south. The land in the area starts at sea level and reaches more than 1200 meters. The vineyards of Etna are today among the highest in Italy and also in the world, alongside only those of Alto Adige.
Etna wine producers are experimenting with sites located on the slopes of the volcano located at the highest possible altitudes to evaluate the effects on the production of the blackest and most lava-rich soils. These extreme crops could represent the future of viticulture in the area; in fact, the first results of these vineyards appear to be promising, and the prestige of owning high-altitude vineyards is becoming more and more coveted.
The most common type of Etna wine is Etna Rosso DOC, produced mainly from grapes of the Nerello Mascalese vine with up to 20% of Nerello Cappuccio (also known as Nerello Mantellato).
On the other hand, Etna White DOC comprises at least 60 percent Carricante grapes, to which is added Catarratto, the most common white grape in Sicily and other vines present in smaller quantities, including Trebbiano and Minnella. There is also a rosé based on Nerello Mascalese and Nerello Capuccio.
The Etna Rosso is of a brilliant ruby red colour; it has notes of red berries, morello cherry and black cherry on the nose. Mediterranean herbs and white pepper framed in glossy tannins and fresh acidity. The palate is characterized by a surprising fullness, flavour and persistence.
Etna Rosso is very food-friendly and versatile. The Etna Rosso DOC is characterized by an immediate fragrance and freshness, which is enhanced by first courses with meat sauces or roasted white meats, such as pork, salmon, tuna, poultry and pastas with tomato sauce.
Whereas Etna Bianco is a straw yellow, white wine with, at times, light golden streaks. The aroma is delicate and typical for the Carricante grape.
The taste is dry, fresh and balanced. All in all, it is a fresh wine with an aroma of apples, pears, citrus and flowers. It pairs well with fish and seafood, white meat, grilled vegetables, and soft goat cheese.
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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
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