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A rare Etna white: Nerello Mascalese, Mount Etna's red grape, made as a white wine at Al-Cantàra in Randazzo. Grown on grey volcanic soil up to 1,100 metres, it offers pineapple, apricot and white flowers over a salty, stony, savoury finish.
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A blanc de noir from Mount Etna's north face: pineapple, apricot and white flowers over a smoky, salty, stony character. That is what grey volcanic soil gives Nerello Mascalese grown to 1,100 metres. Four to six months on the fine spent yeast build the savoury length.
Pineapple and apricot lead, lifted by white flowers, crushed mint and a candied-citrus edge. Underneath runs the smoky, flinty, stony character Etna's grey volcanic soil lends Nerello Mascalese grown between 620 and 1,100 metres. Handling under inert gas, away from air, keeps the aromatics bright and primary.
Lemon
Acacia
Apricot
Pineapple
Mint
Flint
Almond
LiquoriceThe wine is fresh and broad rather than weighty, with citrus drive and a savoury, almost salty core. Four to six months on the fine spent yeast, with regular stirring, build a creamy texture. A nutty almond undertone sits around the ripe stone fruit. There is no oak weight to mask the volcanic tension.
The finish is long and stony. It closes dry and savoury with a salty, smoky echo rather than sweet fruit.
This is a rare blanc de noir from Mount Etna. A well-liked wine, and critics back it too: two 90-point scores, James Suckling among them, and a Decanter silver for recent vintages. It sits in Al-Cantàra's structured white line: a food white for Sicilian seafood now, with five to seven years of cellar potential ahead.
Al-Cantàra is a boutique Randazzo estate making fewer than twenty labels, so 'A Nutturna turns up in specialist Italian and UK lists rather than supermarkets. Recent vintages here span a 2024 magnum and the 2022 in standard 75cl.
A high-acid, stony Sicilian white that over-delivers for the money. Strong with food, an approachable way into Etna for the curious, and unusually ageworthy for a white at this level.
High acidity, a salty, stony character and a creamy yeast-rested texture make it a versatile seafood and white-meat partner; an Etna white built for the table.
A rare, conversation-piece Etna white with critic scores behind it; a strong pick for a seafood feast or a wine-curious dinner.
Around 20 to 32 pounds for a hand-farmed, high-altitude Etna white scoring 90 points; priced like a grower wine, fair for the rarity.
Months on the spent yeast, high-altitude acidity and volcanic structure give five to seven years of development, high for a white in this band.
Fruity and fresh young, but a blanc de noir from Etna is an unusual style that rewards curiosity rather than a first-timer's default.
At 20 pounds plus and made for the table over a weeknight pour, it leans occasion over everyday; the price band caps the score.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Terre Siciliane denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Two vintages list here, the 2022 in 75cl and a 2024 magnum, both pure Nerello Mascalese made as a white. Al-Cantàra's back vintages have drawn 90-point critic scores and a Decanter silver, and the wine is built to hold five to seven years.
Released young and offered here in magnum: a fresh, primary take on Nerello Mascalese in bianco, all pineapple, citrus and white flowers. Give it bottle age to build the honeyed, mineral depth the label is known for.
A warm, dry growing season on Etna; high-altitude north-slope fruit kept its freshness, giving a broad, savoury white of ripe pineapple and apricot. Drinking well now, with the structure to hold towards the end of the decade.
Released young and offered here in magnum: a fresh, primary take on Nerello Mascalese in bianco, all pineapple, citrus and white flowers. Give it bottle age to build the honeyed, mineral depth the label is known for.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
IGP Terre Siciliane gives Al-Cantàra freedom that Etna DOC rules deny, yet the fruit is pure high-altitude Nerello Mascalese from grey volcanic soil at Randazzo. Winemaking away from air, low sulphur and months on the spent yeast put it closer to a grower white than a regional bottling.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Terre Siciliane is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Terre Siciliane falls within Sicily.
Winery
Randazzo
Wine area
Made at Al-Cantàra, Randazzo. Directions
Vines on grey volcanic soil up to 1,100 metres at Randazzo, picked entirely by hand; low-yield mountain viticulture costs far more than valley-floor fruit.
Vinifying Etna's red Nerello Mascalese as a white is a niche, labour-intensive choice that limits volume and lifts the price versus a standard Sicilian white.
Four to six months on the fine spent yeast with regular stirring, plus fermentation under inert gas and sulphur under 70 mg per litre. All of it adds cellar time and handling cost before release.
The flexible IGP Terre Siciliane classification carries no DOC price premium, keeping 'A Nutturna below Etna Bianco DOC bottlings of similar pedigree.
Al-Cantàra makes fewer than twenty labels and reaches the UK through specialist importers, so tight supply supports the 20 to 32 pound shelf price.
At 2026 rates UK excise duty on still wine under 15 percent is 2.67 pounds a bottle before 20 percent VAT. That is a fixed slice of the roughly 25 to 32 pound UK price.
Built on Nerello Mascalese acidity and a volcanic, salty core, 'A Nutturna leans to Sicilian seafood. Swordfish, shellfish and seafood pasta fit, plus the aged cheeses the producer recommends.
Nerello Mascalese made as a white keeps high, citrussy acidity that cuts the oil-rich flesh of pesce spada and refreshes the palate between bites. Its salty, volcanic edge acts like a squeeze of lemon over the fish.
Try with: Pesce spada alla Siciliana · grilled sea bass · swordfish involtini · tuna steak · grilled prawns · More pairings →
The wine's own salty, stony core mirrors the briny liquor of mussels and clams, while the acidity lifts garlic and chilli. A volcanic Etna white that meets the sea on its own terms.
Try with: Impepata di cozze · cozze arraganate · spaghetti alle vongole · sautéed clams · oysters · More pairings →
Months on the spent yeast give the wine a creaminess with enough texture to sit beside seafood pasta. The citrus acidity slices through olive oil and butter so the dish stays fresh.
Try with: Fregula ai frutti di mare · spaghetti allo scoglio · seafood risotto · linguine ai gamberi · More pairings →
Apricot, pineapple and honeyed, yeasty notes bridge to nutty aged cheeses and creamy soft cheeses, a pairing Al-Cantàra recommends. The acidity keeps richer cheeses from cloying.
Try with: Aged Pecorino Siciliano · provolone · ricotta antipasti · soft sheep's cheese
With more body than a lean coastal white, 'A Nutturna handles roast chicken and aubergine dishes such as pasta alla Norma. Its acidity balances sweet-sour Sicilian flavours.
Try with: Pasta alla Norma · caponata · roast chicken · vegetable involtini · More pairings →
This is a delicate, salty white; rich red-meat braises, heavily spiced curries and sugary desserts overwhelm its stony freshness and make it taste thin. Keep it with seafood, white meat and cheese instead.
Skip with: Beef brasato · lamb ragù · vindaloo · chocolate dessert · Pairing guide →
Al-Cantàra positions 'A Nutturna in its structured, long-lived white line and cites five to seven years of development. Grown high on Etna and rested on its spent yeast, it gains honeyed, nutty depth with bottle age rather than fading.
A short splash decant softens the first-pour edge and opens the aromatics.
Aim for the cooler end on a warm day; warmer end opens up more aromatics.
Months on the spent yeast, high-altitude acidity and volcanic structure give five to seven years of development, high for a white in this band.
£22.90 for a 75cl bottle of the 2025, at Svinando, is the best price we track, and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 29 Oct 2026, 01:50 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from published drinker ratings, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is a white wine made from Nerello Mascalese, Mount Etna's signature red grape, pressed off the skins and made as a white. Al-Cantàra places it in their structured, long-lived white range under the IGP Terre Siciliane denomination.
Expect pineapple, apricot and white-flower aromas with a smoky, stony lift from Etna's volcanic soil. The palate is fresh and broad, savoury rather than sweet, with a long salty finish drawn from four to six months on the fine spent yeast.
From Al-Cantàra's estate at Randazzo on the northern slopes of Mount Etna, Sicily. The vines sit on grey volcanic soil, full of minerals, between roughly 620 and 1,100 metres above sea level.
Its acidity and salty edge suit Sicilian swordfish such as pesce spada alla Siciliana, shellfish like impepata di cozze, seafood pasta and aged cheeses. The producer also points to grilled fish and white meats.
It drinks well young for its freshness but is built to develop. The estate and Italian merchants cite a cellaring potential of around five to seven years, over which it gains evolved honeyed and nutty notes.
Hand-harvested Nerello Mascalese is pressed in whole bunches and fermented under inert gas, away from air, in stainless steel at 14 to 18C. It then rests on its fine spent yeast for four to six months with regular stirring. Added sulphites stay low, under 70 mg per litre.
6 retailers
Terre Siciliane
6 retailers
£44.20
£54.57
+ delivery
6 retailers
Terre Siciliane
6 retailers
£45.10
£49.02
+ delivery
5 retailers
Terre Siciliane
5 retailers
£98.90
+ delivery
5 retailers
Terre Siciliane
5 retailers
£20.50
£23.84
+ delivery
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