THE WINE

The Pietra Marina of the Benanti winery comes from an idea of Giuseppe Benanti who from the beginning of his activity, wanted to bring to light the potential of Carricante grown on the eastern side of Etna, in the municipality of Milo in the province of Catania. We are about 800 meters above sea level.

This wine is called Pietra Marina (sea stone) because when tasting it you can perceive both the flint of the volcano and the flavor of the sea breeze. This wine is now considered one of the most typical, elegant, and long-lived whites in the Italian wine scene.

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 the second half of 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 thirty months in steel and after blending and bottling it rests for another twelve months in the cellar before being placed on the market.

THE TASTING

Straw yellow with greenish reflections; the aroma is pleasantly intense with floral scents where orange blossom flowers prevail, alternating with fruity notes of ripe apple. Dry and mineral on the palate, this wine has a pleasant acid note and a good correspondence between aromas and flavor. Persistence is also excellent, with almond aftertaste.

FOOD PAIRINGS

The Pietra Marina from the Benanti winery is perfect with fish and shellfish, even raw.