Benanti Etna Rosso 2018




“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





Benanti website

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

Additional information

bottle | case

bottle, case (5% discount)

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