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Quantico Etna Bianco 2018 - Raiti Emanuela
Raiti Emanuela


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

The definition of Boutique winemaking!


Why do we love it?

Quantico Etna Bianco 2018 is an incredible white wine from the fiery Mount Etna that imprisons the aromas of Sicily and the unique volcanic terroir of the island. As if that were not enough, this is a special project of limited production and a "natural" approach.

The wines of Etna are the holy grail for the initiated wine lovers. Why? Because they combine uniquely fruit intensity, minerality, and delicate floral aromas with an impressive structure in the mouth. The very low acreage yields, the ideal climate, the volcanic soil, and the old vines give wines with incredible concentration, character but also incomparable finesse. Quantico Etna Bianco 2018 is one such wine with an incredible value for money ratio.

Quantico is a project that started in 2009 and is the epitome of limited production as the bottles it makes annually in total, do not exceed 12,000. The vineyards are located in the area of Solicchiata, at an altitude of 600 meters. The blend consists of Carricante 70%, Catarratto 20%, and Grillo 10%. The wine ferments with ambient yeasts and matures with its wine lees in stainless steel tanks for 11 months. It is bottled unfiltered and without any other interventions.

Try it as long as you can, the bottles are very few!









Tastes Like

Quantico Etna Bianco 2018 has medium golden color and impressive nose that in the beginning is dominated by minerality. After a while, aromas of citron, bergamot, lemon, peach, mint, lemon blossom, dough, and sea breeze make their appearance.

In the mouth, it has medium (+) body, crisp, lemony acidity, and oily texture. Rich, juicy fruit such as bergamot, pear and peach is combined with savory and mineral notes on a background of white flowers.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5%
Origin Etna, Sicily
Variety Carricante, Catarratto, Grillo
Aromas Minerality, citron, lemon, mint, lemon blossom, dough, sea breeze, bergamot, pear, white peach.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic No



with sushi, sea bass with lemon and fennel, seafood pasta, bruschettas with tarama mousse, and tuna.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper



For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns



Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes


Eva Monochari

Food Blogger


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