Benanti Etna DOC Bianco , 750ml, Sicily, Italy

On the Mountain
Vineyard in Contrada Cavaliere, south-west slope of Mount Etna, within the municipality of Santa Maria di Licodia (CT). This contrada is known for its high elevation (almost 950 m a.s.l. / 3,100 ft a.s.l.), low rainfall rate and abundant luminosity.
In the Vineyard
Carricante, the noble autochthonous white grape grown on the Etna volcano. The grape is medium in size with very pruinose skin, and a greenish-yellow color. The bunches are of medium length with scattered berries. The soil is sandy volcanic, rich in skeleton and minerals, with a sub-acid profile. The 50-year-old vines are trained in rows and pruned using the Guyot system, with a planting density of 6,500 plants per hectare and a yield of 6,000 kg/ha. The mountainous climate is humid but less rainy than in other areas of Etna in the colder season, with good ventilation and very significant temperature changes between day and night.
Vinification
The grapes are harvested by hand after the second week of October. In the cellar, they are de-stemmed and pressed softly. Fermentation takes place over about 12 days in stainless steel tanks at controlled temperature, using a specific autochthonous yeast selected in the vineyard by Benanti after years research and experimentation. The wine is left to mature in the tank on its fine lees with periodic stirrings for 12 months. The wine then spends 6 months in the bottle before it is released.
How our proprietary autochthonous yeasts were born. A unique case on Etna.
Moved by our pioneering spirit, in the five-year period from 2005 to 2010, we carried out rigorous experiments aimed at identifying the best naturally occuring native yeast strains in the territory of the D.O.C. Etna. The work, carried out in collaboration with the Regional Institute of Vine and Wine of Palermo, led to the identification and isolation of numerous yeast strains, further proving that Etna has developed species with phenotypic and genotypic characteristics unique to its indigenous grape varieties. The four best yeast strains have been patented by Benanti since they proved to be ideally suited for the production of wines with a true and distinct local and territorial character. Since the 2010 vintage, these yeasts have been consistently used in all our vinifications.
Tasting notes
The wine is pale yellow with bright greenish reflections.
The aromas are intense, ample and delicate, with hints of orange blossom and ripe apple.
Dry on the palate, and mineral, with a pleasant acidity and an aromatic persistence of anise and almond on the finish.