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Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Oaknone or neutral

Drinking window

Best 2 to 7 years from vintage.

vintage2 yrs7 yrs9 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryClean, Refreshing, Medium Length finish

Aroma: citrus blossom, lemon zest, white peach, light herbs

Palate: fresh lemon, apple, saline mineral, clean finish

A refreshing, organically farmed Etna Bianco from Russo's north-slope holdings: Carricante-led with bright citrus, saline mineral and the clean volcanic freshness of the estate.

What it pairs with

  • Raw Sicilian red shrimp with sea salt Saline-mineral character matches the oceanic sweetness of raw red shrimp.More wines for prawns and shrimp →
  • Grilled fresh anchovies The wine's bright acidity and light body complement the intense flavour of fresh anchovies.More wines for fish →
  • Arancina al burro (ham and bechamel) Light, refreshing acidity cuts through the richness of the fried rice ball.More wines for ham →

With cheese

Ragusano Our pick The consortium's page on use suggests Etna Bianco as its example of a Sicilian white for Ragusano. Its citrus and saline minerality lift the sweet young cheese and answer the almond note the consortium finds in long-aged wheels.

How to serve Girolamo Russo Etna Bianco

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Raw Sicilian red shrimp with sea salt, Grilled fresh anchovies, Arancina al burro (ham and bechamel). Match the wine's structure to the dish's fat and salt.

History

Giuseppe Russo added an Etna Bianco to the range in 2010 to complement the red contrada wines, drawing on organically farmed Carricante, Catarratto and Inzolia from the north slope. The wine provides an accessible white introduction to the Russo house style of minimal intervention and volcanic expression.

  1. 2010First Russo Etna Bianco vintage added to the range

Facts

Producer
Girolamo Russo · visiting guide
Grapes
Carricante (70%), Catarratto (20%), Inzolia (10%)
Classification
Etna Bianco DOC
Oak
Stainless steel
ABV
12.5%
Price
€22-35 at retail
Drinking window
2-7 from vintage
First vintage
2010
Organic
ORGANIC CERTIFIED

Frequently asked about Girolamo Russo Etna Bianco

What does Girolamo Russo Etna Bianco taste like?

On the nose, citrus blossom, lemon zest, white peach, light herbs. On the palate, fresh lemon, apple, saline mineral, clean finish. Structurally light-bodied, low tannins, high acidity with a clean, refreshing, medium length finish. A refreshing, organically farmed Etna Bianco from Russo's north-slope holdings: Carricante-led with bright citrus, saline mineral and the clean volcanic freshness of the estate.

When should I drink Girolamo Russo Etna Bianco?

Drink 2-7 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Girolamo Russo Etna Bianco?

Raw Sicilian red shrimp with sea salt is the canonical pairing. Other strong matches include Grilled fresh anchovies and Arancina al burro (ham and bechamel). Saline-mineral character matches the oceanic sweetness of raw red shrimp.

What grapes are in Girolamo Russo Etna Bianco?

The blend is Carricante (70%), Catarratto (20%), Inzolia (10%). The wine is classified as Etna Bianco DOC.

Tags

carricante catarratto dry high acid inzolia light body medium term mood easygoing mood refreshing occasion aperitivo occasion summer occasion weeknight old world organic pairs with aperitif pairs with oily fish pairs with shellfish price trade up still white value pick

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