benanti_etna-rosso-2015_high-squared

benanti

 

 

“This is a streamlined and elegant wine with wild berry aromas, anise seed, dark mineral and crushed flint. The finish is slightly salty and the tannins are snappy and firm. ” R Parker

 

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Product Description

benanti-3-thumb-600x400-3053Grape 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  color: 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% by VOL. Serving temperature 18 – 19°C

Food pairings Red meats, matured cheeses, overall a versatile wine

Additional Information

bottle | case

bottle, case (10% discount)

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