As described in Etna – should it be DOCG?, the Etna DOC region recently experienced a sudden surge of interest, which pulled it out of its dormancy and catapulted it into the international spotlight. Ironically, it is mostly outsiders whom it has to thank...
Etna's endangered yeasts
Thursday 5 May 2011
• 4 min read
See this Guide to our Sicilian week.
The penultimate article in Walter Speller's series on Sicily, published this week. Other articles include Etna – should it be DOCG?, Etna – a change in the rules, and Sicilia DOC? And Brand Nero d'Avola, complemented by tasting notes in Sicilia en primeur 2011 and Some Etna classics.
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