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Buonora Etna Bianco 2021 - Tenuta Tascante
Tenuta Tascante


  Italy / Sicily
ADD TO CART At your doorstep in 1 - 3 days

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Why do we love it?

Buonora Etna Bianco 2021 Tenuta Tascante is a fantastic white wine that uniquely expresses the volcanic terroir of Etna. If you like mineral wines, with a strong personality you will love this one!

The amazing Tasca d’ Almerita winery was founded in 1830 in Sclafani, Sicily. In 2007 they decided to create a new project, Tascante (from Tasca and Etna), in Etna. From the beginning of its career, it made a great impression both in the wine loving audience and the critics and managed to stand out. The vineyards have been selected based on their soil, slope, and unique microclimate.

For the Buonora Etna Bianco 2021 Tenuta Tascante, the Carricante grapes come from the north side of Mount Etna, from vines that grow at an altitude of 600 meters. The harvest is done by hand and after strict sorting, the wine is fermented in and aged in stainless steel tanks with its fine wine lees, for 4 months. The result is mineral, expressive, with sky high acidity, simply amazing!

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Tastes Like

Buonora Etna Bianco 2021 Tenuta Tascante has pale lemon color and elegant aromas of lemon, citron, green apple, pear, grapefruit, wet stone, lemon blossom and peach.

In the mouth it has medium body, sharp acidity and a subtle oily feeling. Juicy citrus fruits are mixed with notes of dough, gunpowder and wet stone on a savory background.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 12%
Origin Etna, Sicily
Variety Carricante
Aromas Lemon, citron, green apple, pear, grapefruit, wet stone, lemon blossom, peach
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 4 years
Closure Cork
Organic No



Perfect pairing with sauteed sea bass with lemon sauce, orzo with mussels, lemon and fennel, pasta al limone

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.


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