THE WINE

With this Nerello Cappuccino from the Benanti winery, we take you to Sicily in the Etna volcano area. Nerello Cappuccino is a native grape variety cultivated in this area for centuries. The sandy, volcanic soil, rich in skeleton and minerals, and the mountain climate, less rainy than the average in the Etna area but very ventilated and with significant temperature variations, are the ideal ingredients for producing great wine.

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 that occurs in October, the selected grapes are taken to the cellar and destemmed. The grapes macerate with a single native yeast selected in the vineyard for approximately two weeks; fermentation takes place in steel tanks at a controlled temperature. The wine ages for around twelve months in steel and after blending and bottling it rests for another six months in the cellar before being placed on the market.

THE TASTING

Ruby red with light purple hues; the aroma is pleasantly spicy with hints of red fruit to finish with herbaceous scents. Dry and mineral on the palate with a pleasant acid note and a good correspondence between aromas and flavor. The tannins are present but very light and perfectly integrated. Persistence is also excellent.

FOOD PAIRINGS

This Nerello Cappuccio from the Benanti winery is a versatile wine that goes well with red meats, white meats, and fish. Try it with tomato and olives cod.