Rovittello Particella No. 341 Etna Rosso Riserva 2016


“A whole garden of summer flowers pour from the glass, together with hints of cola nut and wild strawberry. A phenomenally concentrated Etna red with stunningly fine tannins that give this a structure that’s as big as Mount Etna itself. So much power at the finish, yet this remains very precise and graceful. Made from over 100-year-old pre-phylloxera nerello mascalese and nerello cappuccio vines. It was 24 months in French oak, but that’s almost completely invisible. Limited quantity. Drink or hold..”

James Suckling


Rovittello Particella No. 341 Etna Rosso Riserva 2016

Benanti website – click here

(Nerello Mascalese (c.90-95%), the indigenous red grape variety of Mount Etna. Nerello Cappuccio (5-10%), a variety grown on the volcano for centuries)


Sicily/ Sicilia

After almost thirty years of experience vinifying the well-known Etna Rosso Rovittello, in 2015 Benanti decided to aim for new heights by focusing exclusively on the small, pre-phylloxera portion of the vineyard and extending the wine’s vinification, maturation and refining period to 60 months, thereby creating this new, exclusive Etna Rosso Riserva produced in a very limited quantity.

Etna D.O.C. Rosso Riserva

On the mountain.
Terraced vineyard located in Contrada Dafara Galluzzo, in the upper area of Rovittello, part of the municipality of Castiglione di Sicilia (CT), on Etna’s Northern slope, at an elevation of 750 m a.s.l. (2,450 ft a.s.l.)

In the vineyard.
Nerello Mascalese (c.90%), Etna’s noble indigenous red variety, and Nerello Cappuccio (c.10%), cultivated on Etna for centuries. The two varieties are co-planted in the same vineyard, with a sandy, volcanic soil, rich in minerals, with sub-acid reaction. The head-trained bush vines (“alberello”) are pre-phylloxera and ungrafted, with a planting density of 9,000 to 10,000 vinestocks per hectare and a yield of 5,500 kg/ha. The area’s mountain climate is humid and rather rainy in the colder season, snowy at times, with good ventilation and very significant diurnal range.

In the cellar.
The grapes are hand-harvested and selected in late October. Fermentation takes place in a stainless steel vat at a controlled temperature of 25° C, with a long maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the celllar. Malolactic fermentation takes place in stainless steel, then maturation occurs in large barrels of French oak (15hl) for about 24 months. The refining period in the bottle is 12 months.

In the glass.
The color is pale ruby with light tints of garnet. The nose is fine, ethereal, floral, intense, spicy, delicate with hints of ripe fruits and noble wood. The palate is dry, tannic, mineral, elegant, harmonic, with remarkable persistence.
Serving temperature: 18 – 19°C

At the table.
An elegant and very age-worthy wine ideal with game, red meat and mature cheese.

Additional information

bottle | case (5% discount)

bottle, case (5% discount)

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