THE WINE

The Etna Rosso wine from the Benanti winery comes from a selection of Nerello Mascalese grapes for 80/85% and Nerello Cappuccio for the remaining 15/20%, coming from vineyards located on the north, south-east and south-west sides of the Etna. We are between 450 and 900 meters above sea level; the mountain climate with excellent ventilation and significant temperature variations between day and night but also humid and rainy in the colder season, allows the grapes to grow and ripen perfectly.

The Benanti winery has chosen to grow only native vines, with a team of women and men from the area. For over thirty years, the winery has followed organic practices, using only indigenous yeasts selected by them in the vineyard to preserve the link between the wine and the territory of origin.

THE WINEMAKING

After the manual harvest takes place in October, the selected grapes are taken to the cellar and wine-made separately. Both macerate for a short period; the fermentation takes place in steel tanks at a controlled temperature with the use of only indigenous yeasts selected in the vineyard. The Nerello Cappuccio ages in steel while the Nerello Mascalese ages 80% in steel and 20% in second and third passage oak barriques. The refinement lasts from eight to ten months. After assembling and bottling, the wine rests for at least three months in the cellar before being released onto the market.

THE TASTING

Pale ruby ​​red; the aroma is intense, with pleasant hints of red fruits that leave room for very light puffs of spices and scents of vanilla. Dry and mineral and aromatic on the palate with good acidity. The correspondence between aromas and flavor is also excellent. Persistent.

FOOD PAIRINGS

Etna Rosso from the Benanti winery is a versatile wine that goes well with red meats, white meats, and fish. Try it with grilled meat.