Etna: Difference between revisions

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Harvesting is done by hand due to the slope and fragmentation of vineyard holdings. The harvest season can extend into October or November at higher elevations, contributing to long growing seasons and gradual ripening. Yields are naturally low, and the DOC regulations impose further limits to encourage concentration and quality.

In the cellar, approaches range from traditional to modern. Fermentation for red wines is typically carried out in stainless steel or concrete, with ageing in large neutral oak casks or smaller barrels depending on the producer’s style. White wines may see partial fermentation in wood or extended time on lees to build texture. Use of indigenous yeasts is common among smaller producers focused on site expression, while others employ controlled fermentations for consistency.

In the cellar, approaches range from traditional to modern. Fermentation for red wines is typically carried out in stainless steel or concrete, with ageing in large neutral oak casks or smaller barrels depending on the producer’s style. White wines may see partial fermentation in wood or extended time on [[lees]] to build [[texture]]. Use of indigenous yeasts is common among smaller producers focused on site expression, while others employ controlled fermentations for consistency.

There is a growing trend toward vinifying wines from individual contrade, reflecting the increasing focus on micro-terroirs. This, combined with restrained winemaking, aims to preserve the natural freshness and structure that define wines from Mount Etna.

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 Harvesting is done by hand due to the slope and fragmentation of vineyard holdings. The harvest season can extend into October or November at higher elevations, contributing to long growing seasons and gradual ripening. Yields are naturally low, and the DOC regulations impose further limits to encourage concentration and quality.
-In the cellar, approaches range from traditional to modern. Fermentation for red wines is typically carried out in stainless steel or concrete, with ageing in large neutral oak casks or smaller barrels depending on the producer’s style. White wines may see partial fermentation in wood or extended time on lees to build texture. Use of indigenous yeasts is common among smaller producers focused on site expression, while others employ controlled fermentations for consistency.
+In the cellar, approaches range from traditional to modern. Fermentation for red wines is typically carried out in stainless steel or concrete, with ageing in large neutral oak casks or smaller barrels depending on the producer’s style. White wines may see partial fermentation in wood or extended time on [[lees]] to build [[texture]]. Use of indigenous yeasts is common among smaller producers focused on site expression, while others employ controlled fermentations for consistency.
 There is a growing trend toward vinifying wines from individual contrade, reflecting the increasing focus on micro-terroirs. This, combined with restrained winemaking, aims to preserve the natural freshness and structure that define wines from Mount Etna.