70% Carricante and 30% Catarratto. It seems these two are truly indigenous to the sulphurous slopes of Etna, the former particularly so and known for its ability to hang onto high levels of acidity. It must include a lot of malic acid as it’s known for frequent malolactic fermentation to soften things up. Murgo certainly seem to have a pretty good idea of how to make a very tasty bottle from their piece of the volcano. First day, toffee, exotic citrus and pear liqueur richness are pulled into shape by saline, ash and yoghurt sour acidity. Lots of power with much pith and acidity to balance. Second day and there’s an uncanny touch of Chardonnay from the Côte de Beaune about it. Unusually well applied oak, sweet citrus again and honeyed quince all delicious on a bed of drying mineral ash and that tangy yoghurt. A haunting mouth perfume stays around to emphasise the gentle power. Offered a glass without knowing, I would have offered a guess at Meursault or Chassange. Not many volcanoes in Burgundy but some influences in Sicily. Love to know if anyone’s tried this in an options game, had me fooled and I’d seen the label.
13.5% alcohol. Diam, yes. About $55 to 60 RRP?
94 and an argument for 95 possible.
Cognitive Bottle Therapy 