Description
Benanti Etna Rosso
Area: Sicily/ Sicilia
Grape variety: Nerello Mascalese (c.80-85%), the indigenous red grape of Mount Etna, sweet and tannic. Nerello Cappuccio (c.15-20%), a variety grown on the volcano for centuries, sweet and scarcely tannic
Production area: Selection of grapes from vineyards located on the northern, south-eastern and south-western slopes of Mount Etna Altitude 450 to 900 m a.s.l.
Climate: Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and significant temperature excursions
Soil: Sandy, volcanic, rich in minerals, with sub-acid reaction
Vine density: Ranging from 6,000 to 8,000 vinestocks per hectare Yield 7,000 – 8,000 kg/ha
Age and training system of vines: Ranging from 10 to 60 years. Trained with free standing bush (“alberello”) and spurred cordon systems Vinification Grapes are hand picked during October and softly pressed. Fermentation occurs at a controlled temperature of c.25°C in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. About 80% of the wine then matures in stainless steel tanks, while about 20% matures in used French oak barriques for 8-10 months) Refining In the bottle for 2-3 months
Tasting notes:
Colour: pale, ruby red
Scent: ethereal, intense, with hints of ripe fruit
Taste: balanced, dry, mineral with a pleasant acidity and sapidity, persistent
Alcohol content: 13%
Serving temperature: 18 – 19°C
Food pairings: Red meats, matured cheeses, overall a versatile wine
Paul (verified owner) –