Benanti Etna Red DOC Calderara Sottana, 750ml, Sicily, Italy

On the Mountain
Vineyards in Contrada Calderara Sottana, on the northern slope of Mount Etna, within the territory of Randazzo (CT). This contrada is historically particularly suited to grow Nerello Mascalese. Elevation: almost 700 m. a.s.l. / 2,295 ft a.s.l.
In the Vineyard
Old vines of Nerello Mascalese with a North-facing aspect. The trellis vineyard is planted on a volcanic soil, a fine grain matrix with a stony surface, rich in organic substances and minerals, and a sub-acid reaction. The vines, about 50 years old, are trained with a spurred cordon system, with a planting density of about 6,500 vines per hectare and a yield of about 6,000 kg / ha. The mountain climate is humid, with adequate rainfall in the colder season, a very good ventilation and extremely significant swings between day and night temperatures.
In the Cellar
Following the manual harvest in late October, the grapes are fully de-stemmed in the cellar, where fermentation with maceration takes place in stainless steel at a controlled temperature for approximately 21 days, using only proprietary indigenous Etna yeasts selected by the winery after a long direct experimentation. The wine matures in old French oak tonneaux for 12 months and then in stainless steel and then it spends about 10 months in the bottle before it is released.
Vinification
Grapes are hand-picked during the 2 nd and 3 rd week of October, de-stemmed and pressed. Fermentation occurs at a controlled temperature in stainless steel vats, with a c.21 days long maceration, using a specific indigenous yeast selected in the vineyard by Benanti. The maturation then continues in used tonneaux of French oak for about 12 months and then in stainless steel tanks
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
Pale, ruby color.
The nose is ethereal, spicy, with hints of ripe red fruit.
The palate is dry, full, tannic, complex, persistent.