Buonora Etna Bianco

Excellent as an aperitif, Tasca d’Almerita Buonora Etna Bianco pairs well with seafood appetizers and shellfish soups, and can be paired with fish cooked in foil or stewed. It's excellent with molluscs and seafood, especially when grilled, as well as with fried fish. It's also interesting with pasta, especially with sardines-based sauce.

For eight generations, the Tasca d’Almerita family has been devoted to Sicily, its land, its unique nature and its surprising and inimitable resources. Their story began in 1830 with the purchase of Tenuta Regaleali, a green oasis spanning nearly 550 hectares in the center of the island where 8 generations have fostered the past, present and future of Sicilian winemaking. Regaleali is an unpredictable and breathtaking place, even for the experienced traveler. Luscious hills roll endlessly in several shades of green, with vineyards unlike any other in the world. “Nordic” features in the deep south, like the perceptible diurnal temperature excursions between day and night, the mountainous context, and the quality of the light render this place a winemaking paradise. A mosaic of exposures, mixed soils and elevations create a proper outdoor viticulture laboratory where 25 red and white varietals are planted across 382 hectares of vines. In the year 2000, after more than 150 years of leading Sicily’s efforts in sustainable agriculture and advancing quality wine production at Tenuta Regaleali, Alberto Tasca (8th generation family and current CEO of Tasca d’Almerita) turned his eyes toward a new endeavor in the Tasca Family’s efforts to conserve and promote the very best of their island. With a strong patrimony at his back, Alberto Tasca boldly extended the Tasca family name to four other prestigious Sicilian winegrowing regions, creating the current portfolio of estates: Tenuta Capofaro on the Aeolian island of Salina; Tenuta Tascante on the living volcano that is Mt. Etna; Tenuta Whitaker on the Phoenician island of Mozia; and Tenuta Sallier de La Tour in the DOC Monreale.

Situated on the northern slopes of Mount Etna in Castiglione di Sicilia and Milo, Catania, this vineyard, at 600 meters above sea level, benefits from unique volcanic soil and altitude, imparting distinct characteristics to its grapes. Planted in 2000, the north-facing orientation aids in gradual ripening and acidity preservation. Meticulously trained using espalier and guyot pruning systems, the vines thrive with optimal sun exposure and airflow, resulting in even grape development. With 5,000 vines per hectare, the vineyard achieves a balanced density, yielding an average of 7.2 tons per hectare, highlighting its exceptional quality and productivity in the shadow of Mount Etna.

At the end of the alcoholic fermentation, no malolactic fermentation takes place. The wine is allowed to the rest on the lees for about 4 months before being racked, stabilized and then bottled.

Crushing, de-stemming, soft pressing and static settling. The clear must is then fermented in stainless steel tanks at a temperature of between 16-18°C for about 12 days.