The Etna Bianco Murgo it goes first under the de-stalking and cold maceration of the grapes (5-8°C) in stainless steel vats for 15 hours. The Etna Bianco Murgo is then gently pressed and static decantation for 1-2 days at 5-8°C in insulated vats. Temperature controlled fermentation (16-18°C) with selected yeasts until total sugar conversion. Assembly and maturation in steel vats for at least 5 months. Bottling then takes place in various periods and the wine matures in the bottle for at least 2 months.
The Baron Emanuele Scammacca del Murgo, with a long career as a diplomatic and having been Italian Ambassador in important embassies as the Holy See, Bruxelles, Moscow and Assistant Secretary of the Estate at the Foreign Affairs, decided in 1981 to transform the ancient landed property of the family in modern productive agricultural estates, carrying out gradual and continuous improvements. In the following years, the sons Michele Murgo, Alessandro, Pietro and Matteo joined him, supported by the brothers Filippo, Bernardo, Manfredi and Costantino.
Rises at 500 m above the sea level, on the eastern slopes of Mount Etna, below Zafferana Etnea, in a privileged panoramic position. The estate is located along one of the main access streets to the craters and is the destination of a big number of visitors and wine enthusiasts. The vineyard has a net extension of 24,5 hectares and the main part is registered as DOC Etna. In a few pieces of land, there are some original French varieties of vine, well integrated with this particular terroir. The microclimate of the Etna is characterized by strong temperature ranges, due to the altitude of the volcano (3’360 m a.s.l.) which delays the maturation and brings freshness and fragrance to the wines. Instead, the volcanic soil confers an intense minerality which you can perceive in all the products of the region. Thanks to these conditions, we get elegant, complex and mineral wines, having an identity which differs from the Italian and international enological range. The conduction of the vineyard is based on the priority use of natural techniques with low impact of the environment.