Benanti Etna DOC Bianco Superiore, Contrada Rinazzo, 750ml, Sicily, Italy

On the Mountain
Vineyards in Contrada Rinazzo, on the Eastern slope of Mount Etna within the territory of Milo (CT). The contrada is particularly well-known for its elevation (approximately 800 m a.s.l. / 2,600 ft a.s.l.), abundant luminosity, continuous ventilation and exposure to the sea.
In the Vineyard
East-facing, terraced vineyard of Carricante, the noble indigenous white grape variety of the Etna volcano. The vines are planted in sandy, volcanic soil that is rich in minerals, with a sub-acid reaction. The young vines are grown with a traditional alberello system and rest against a chestnut pole, with a planting density of about 8,000 plants per hectare and a yield of 6,500 kg/ha. The mountainous climate is humid and rainy and snowy in the colder seasons, with extremely good ventilation and significant changes between day and night temperatures.
Vinification
The grapes are hand-harvested after mid October. In the cellar, they are de-stemmed and pressed softly. Fermentation takes place at a temperature of about 18°C in stainless steel vats over 12 days, using a specific indigenous Etna yeast that has been selected by our team after many years of research and experimentation in the vineyard and in the cellar. The wine is left to mature in stainless steel on its own fine lees, with frequent stirrings, over 12 months. The wine then ages for another 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 appears straw yellow with bright green reflections.
The nose is delicate but intense, rich and generous, with mild fruity notes of orange blossom and ripe apple.
The palate is dry, mineral, and harmoniously balanced with a pleasant acidity and an aromatic persistence with hints of anise and almond. 
Serving temperature: 10 – 12°C.