Benanti's Etna Rosato comes from a selection of grapes grown in the vineyards located on the southeast side of Etna. The varietal is 100% Nerello Mascalese taken from vines of varying ages, grown in the espalier method with double spurred cordon pruning. The volcanic soil is sandy and rich in minerals; the hilly mountain climate is humid and rainy in the coldest season, is well-ventilated, and has significant temperature fluctuation The grapes are harvested by hand in the first ten days of October, de-stemmed and subjected to cold maceration for 12 hours prior to fermentation, then pressed with soft squeezing technique to obtain 65% of the must. The fermentation continues without skins for about 10 days at a controlled temperature in steel tanks, using specific indigenous yeasts that were selected in-house after a long period of experimentation. The wine is left to mature in the tanks on the fine lees before being bottled and refined for another 2-3 months.

ETNA ROSATO 2019 BENANTI: TASTING NOTES

Benanti's Etna Rosato has a beautiful, deep, antique pink color. The nose is interesting, with beautiful floral notes of wisteria and straw as well as fruity notes of blackberry and cherry syrup; there are also refreshing notes of fennel seeds and a touch of minerality. In the mouth it is fresh, savory, slightly tannic and long on red fruit. Very versatile, it is a wonderful accompaniment for a tuna tartare or lightly cured meats.