Benanti Etna Rosso DOC, 750ml, Sicily, Italy

On the Mountain
Grapes selected from vineyards located on the North, South-east and South-west slopes of Mount Etna.
In the Vineyard
Nerello Mascalese (c.80-85%), Etna’s noble red grape variety, and Nerello Cappuccio (c.15-20%) grown on sandy, volcanic soils that are rich in minerals, with sub-acid reaction. Vines range in age from 10 to 60 years and are trained in both “alberello” (head-trained bush) and spurred cordon systems, with densities of 6,000 to 8,000 vinestocks per hectare and yields of 7,000 to 8,000 kg/ha. Vineyards vary in elevation from 450 m (c. 1,500 ft) to 900 m (c. 2,950 ft) a.s.l. The climate type ranges from high hill to mountain, with a humid and rainy cooler season, high ventilation, luminosity and a significant diurnal range.
Vinification
Grapes are harvested by hand in October and de-stemmed. The two varieties are vinified separately. Fermentation takes place in stainless steel vats at a controlled temperature, with medium-length maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the cellar. Nerello Cappuccio matures only in stainless steel. About 80% of the Nerello Mascalese matures in stainless steel, while the remaining 20% matures in second-passage French oak barriques for 8-10 months. After bottling, the wine refines for 2-3 months.
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 has a pale ruby red color.
The nose is ethereal and intense with hints of red fruits.
The palate is dry and mineral with pleasant acidity and salinity, persistent and harmonious.