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Tornatore Etna Bianco 2022
Tornatore Etna Bianco 2022
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Description
Description
Tornatore Etna Bianco is a bright and elegant white wine from the volcanic slopes of Mount Etna in Sicily, Italy. Made from Carricante, it offers aromas of citrus, green apple, and white flowers, with hints of saline minerality and herbs. The palate is medium-bodied with crisp acidity, a silky texture, and a refreshing, mineral-driven finish.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: White Wine
Style: Light-bodied, Mineral-driven
Grape Varietal: Carricante
Tastes Like: Comparable to a dry Sauvignon Blanc, with zesty lime, green apple, and volcanic minerality, finishing with vibrant acidity and a refreshing edge.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Volcanic soils
Aging: Stainless steel
Serving Temperature: 8-10°C
Winery
Winery
Tornatore is a family-owned winery on the slopes of Mount Etna, Sicily, known for producing wines that reflect the unique volcanic terroir of the region. Their Etna Bianco captures the vibrant character of the Carricante grape.
Food Pairings
Food Pairings
Seafood: Grilled prawns, seared scallops, or baked cod.
Poultry: Lemon-herb roasted chicken or turkey wraps.
Vegetarian: Asparagus risotto or zucchini fritters.
Meat: Light pork dishes or veal medallions.
Cheese Pairings
Cheese Pairings
Ricotta Salata: Tangy and savoury, complementing the wine's minerality.
Pecorino Siciliano: Salty and nutty, enhancing the wine's crispness.
Goat Cheese: Fresh and tangy, balancing the wine's acidity.
Brie: Mild and creamy, pairing beautifully with the wine.
Recipe
Recipe
Capesante Scottate al Burro al Limone (Seared Scallops with Lemon Butter)
Ingredients:
- 12 large scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions:
- Pat scallops dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown.
- Remove scallops and reduce heat. Add butter and garlic to the skillet, stirring until fragrant.
- Stir in lemon juice and drizzle the sauce over the scallops.
- Garnish with fresh parsley and serve warm.
Tip: Pair with a side of steamed asparagus or wild rice.
