Benanti Etna Red DOC Contrada Monte Serra, 750ml, Sicily, Italy

On the Mountain
Vineyards in Contrada Monte Serra, on the South-east slope of Mount Etna, within the territory of Viagrande (CT). Elevation is 450 m. a.s.l. / 1,500 ft a.s.l.
In the Vineyard
Vineyard of Nerello Mascalese with a South-east facing aspect. Vines are planted in sandy, volcanic soil, rich in “ripiddu” (small pumice lava stones) and minerals, with sub-acid reaction. The plants are of mixed ages and include some 100 year old ones, all trained in alberello, with a planting density of about 9,000 vinestocks per hectare and a yield of approximately 6,500 kg/ha. The climate is hilly, humid and rainy in the colder season, with good ventilation and significant swings between day and evening temperatures.
Vinification
Following the manual harvest in late September or early October and full de-stemming, maceration and fermentation take place in stainless steel at controlled temperatures over approximately 21 days, using only indigenous Etna yeasts that have been selected by the winery after a long experimentation. The wine then ages in French oak tonneaux for 12 months and then in stainless steel. The wine then spends about 10 months in the bottle before being 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 color is pale ruby with garnet nuances.
Lofty aromas of red fruits and spices are complemented by similar characteristics on the palate, which is dry and medium- to full-bodied, with smoother tannins, and a persistent, harmonious finish.