Benanti Etna Rosso is the result of a selection of grapes from vineyards located on the northern, southeastern, and southwestern slopes of Mount Etna. The varietals are Nerello Mascalese (80-85%) and Nerello Cappuccio (15-20%). The soil is sandy, volcanic, rich in minerals, and slightly acidic. The vines, ranging in age from 10 to 60 years old, are cultivated with both the ""alberello"" and espalier method at altitudes ranging from 450 to 900 meters above sea level. The hilly mountain climate is humid and rainy in the coldest season, is well-ventilated, and has significant temperature fluctuation. The two varietals are vinified separately; after destemming, both ferment in steel at a controlled temperature, with a maceration of about 15 days and the use of native yeasts chosen in-house after a long experimentation. About 80% of the Nerello Mascalese ages in steel while the remaining 20% ages in French oak barrels (2nd-3rd passage) for about 8-10 months. The Nerello Cappuccio, on the other hand, only ages in steel. Once assembled, the wine ages in the bottle for about 3 months.

ETNA ROSSO 2018 BENANTI: TASTING NOTES

Benanti Etna Rosso has a subtle ruby ​​red color. The nose is ethereal and intense, with hints of mulberry, ripe cherry, capers, forest floor, menthol, balsam fir, and crushed rock. On the palate it is minerally with a pleasant citrus acidity, good balance, and a flavorful persistence. Great with pizza.