Nerello Mascalese (100%), Etna’s noble red grape variety, grown on sandy, volcanic soils that are rich in minerals, with sub-acid reaction. Vines are 25 years of age on average and are trained in a spurred cordon system, with densities of 6,000 to 7,000 vinestocks per hectare and yields of 7,000 to 8,000 kg/ha. Vineyards vary in elevation from 500 m (c. 1,600 ft) to 700 m (c. 2,300 ft) a.s.l. The climate type ranges from high hill to mountain, with a humid and rainy cooler season, high ventilation and a significant diurnal range. In the cellar. The grapes are harvested by hand in early October and de-stemmed. They then undergo pre-fermentative cold maceration for 12 hours and are then soft-pressed to obtain 65% of the free-run juice. Fermentation lasts 10 days and occurs in a stainless steel vat, at a controlled temperature, without any skin contact, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the celllar. The wine matures on the fine lees and then refines in the bottle for 2-3 months. In the glass, the wine has a pink/salmon color. The nose is intense, delicate, floral with hints of broom, fruity with hints of blackberry and cherry. The palate is dry, fresh, saline and mineral, lightly tannic and with a distinct aromatic persistence of red fruit notes. Serving temperature: 10 – 12°C. At the table. This wine pairs well with cold cuts, fresh cheeses, vegetables, white meats, fish and shellfish.
