Benanti Etna Rosato DOC
Benanti website – click here
Appellation: Etna D.O.C. Rosato
Grape variety: Nerello Mascalese, the noble indigenous red grape variety of Mount Etna Production area Selection of grapes from vineyards located on the southeastern slopes of Mount Etna Altitude 500 to 700 m a.s.l / 1,600 to 2,300 feet a.s.l
Climate: Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and very significant temperature excursions
Soil: Sandy, volcanic, rich in minerals, with sub-acid reaction
Vine density: Ranging from 6,000 to 7,000 vinestocks per hectare
Yield: 7,000-8,000 kg/ha Age and training system of vines 25 years on average, trained with the spurred cordon system Vinification Grapes are hand-picked in early October, de-stemmed, then go through a pre-fermentative cold maceration for 12 hours and softly pressed obtaining 65% of free-run juice. Fermentation without any skin contact occurs at a controlled temperature in stainless steel vats for about 10 days, using an indigenous yeast selected in the vineyard by Benanti. Maturation then occurs in stainless steel tanks on the fine lees until bottling. Refining In the bottle for approximately 2-3 months
• Color: pink/salmon
• Scent: intense, delicate, floral with hints of broom, fruity with hints of blackberry and cherry.
• Taste: dry, mineral with pleasant acidity and saline notes, slightly tannic, balanced and distinct aromatic persistence with red fruit flavors Alcohol content: 13 % by VOL.
Serving temperature: 10-12°C
Food pairings: Cold cuts, cured meats, fresh cheese, vegetables, white meats, seafood, marinated or cooked fish-based recipes and by the glass occasions
Drinking window: 2021 – 2025