Etna Bianco Anthemis, Monteleone

Etna Bianco Anthemis, MonteleoneIf you love serious Etna whites that feel quietly complex and unmistakably volcanic, Anthemis is very much in that camp. Think tension, texture and mineral drive, rather than anything loud or obvious. Saline and layered with freshness and elegance. Enjoy with grilled fish, prawns, crudo, lemony pasta, salty anchovy things or just a good plate of something simple and Mediterranean. Anthemis is Monteleones cru Etna Bianco: a single vineyard of

If you love serious Etna whites that feel quietly complex and unmistakably volcanic, Anthemis is very much in that camp. Think tension, texture and mineral drive, rather than anything loud or obvious. Saline and layered with freshness and elegance. Enjoy with grilled fish, prawns, crudo, lemony pasta, salty anchovy things — or just a good plate of something simple and Mediterranean.

Anthemis is Monteleone’s cru Etna Bianco: a single vineyard of Carricante on the eastern slope of Mount Etna, in the commune of Sant’Alfio, sitting up at 900 metres. The Ionian Sea plays a real role here — bringing wind, rain and cloud cover that keeps things fresh, while the volcanic soils (gravel and sand) do what they do best: shape wines with clarity and a proper sense of place.

The vineyard was planted in 2008 and is trained Guyot (counter-espalier). Harvest is by hand in the early morning, the fruit arrives in small crates, and the winemaking is all about preserving precision: gentle pressing, 48 hours’ natural settling, then fermentation in stainless steel. From there, Anthemis spends 12 months on fine lees in 500L and 300L French oak tonneaux with weekly bâtonnage, followed by 8 months in bottle before release.