Benanti Nerello Cappuccio Terre Siciliane Rosso IGT, 750ml, Sicily, Italy

On the Mountain
Vineyard in Contrada Cavaliere, on the South-western slope of Mount Etna, within the municipality of Santa Maria di Licodia (CT). This area is known for its high elevation (900 m a.s.l. / 2,950 ft a.s.l.), low rainfall rate and abundant luminosity.
In the Vineyard
Vineyard of Nerello Cappuccio, a red grape variety that has been cultivated on Mount Etna for centuries. Though its origin is unknown, it is considered to be indigenous to the volcano. The volcanic soil is sandy, with an abundance of skeleton and minerals, with sub-acid reaction. The vines are up to 30 years old, organized in rows and trained with spur-pruned cordons, with a density of 6,500-7,000 plants per hectare and a yield of 7,000 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 hand-harvested in October and de-stemmed in the cellar. Fermentation takes place in stainless steel vats at controlled temperature, with a two weeks long maceration, using an indigenous yeast specifically selected in the vineyard by Benanti after years of direct experimentation. The wine matures exclusively in stainless steel for about 12 months and then ages in the bottle for about 6 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 is deep ruby with distinct violet nuances.
Fine aromas of spices, herbs, smoke and delicate red fruit are met with a complementary palate that is dry and medium-bodied with satin tannins, a pleasant acidity and lingering, harmonious flavors of red fruit on the finish.