Grapes selected from vineyards located on the North, South-east and South-west slopes of Mount Etna.
Nerello Mascalese (c.80-85%), Etna’s noble red grape variety, and Nerello Cappuccio (c.15-20%) grown on sandy, volcanic soils that are rich in minerals, with sub-acid reaction. Vines range in age from 10 to 60 years and are trained in both “alberello” (head-trained bush) and spurred cordon systems, with densities of 6,000 to 8,000 vinestocks per hectare and yields of 7,000 to 8,000 kg/ha. Vineyards vary in elevation from 450 m (c. 1,500 ft) to 900 m (c. 2,950 ft) a.s.l. The climate type ranges from high hill to mountain, with a humid and rainy cooler season, high ventilation, luminosity and a significant diurnal range.
Grapes are harvested by hand in October and de-stemmed. The two varieties are vinified separately. Fermentation takes place in stainless steel vats at a controlled temperature, with medium-length maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the cellar. Nerello Cappuccio matures only in stainless steel. About 80% of the Nerello Mascalese matures in stainless steel, while the remaining 20% matures in second-passage French oak barriques for 8-10 months. After bottling, the wine refines for 2-3 months.
The wine has a pale ruby red color. The nose is ethereal and intense with hints of red fruits. The palate is dry and mineral with pleasant acidity and salinity, persistent and harmonious.
Varietal: Nerello Mascalese, Nerello Cappuccio
Appellation: Etna Rosso
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