2021 Technical Specifications
Alcohol 12.0%
Residual Sugar 0.8 g/L
pH 3.24
Total Acidity 6.5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Carricante
Classification Etna D.O.C. Bianco Superiore
Region Etna Bianco
Soil Mineral-rich volcanic sand with a sub-acid reaction (soil ph 6.5)
Orientation Eastern Slope Of Mount Etna
Harvest Dates Mid-October
Vine Age up to 80
Fermentation Vessels Stainless steel vat
Pressing Method Grapes Sorted, De-Stemmed And Softly Pressed; Fermentation Uses Free-Run Juice
Production Details Contrada Rinazzo fruit comes from head-trained, short-pruned bush vines on lava-stone-walled terraces, with 8,000 vines/ha and adoption of organic practices. Selected grapes are hand-picked in mid-October, sorted, de-stemmed and softly pressed. Free-run juice ferments for about 15 days at controlled temperature in stainless steel. The wine then matures on fine lees in stainless steel for 30 months with frequent stirring and refines in bottle for 12 months. The factsheet is internally inconsistent about yeast: its technical table says “selected cultured yeast,” while its winemaking paragraph describes an indigenous, vineyard-selected Carricante yeast; no yeast boolean is therefore proposed. Benanti’s producer sheet additionally gives approximately 800 m elevation, 8,000–9,000 vines/ha, approximately 5,500 kg/ha vineyard yield and a 10–12°C serving range.
Tasting Notes Pale yellow with greenish tints; intense, rich, moderately fruity and complex; medium-bodied, dry and mineral, with high acidity, saline notes, persistent aromatics, and anise-and-almond aftertaste
Food Pairing Fish and seafood, including elaborate dishes
Vintages
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.49 g/L
pH 3.32
Total Acidity 5.55 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Carricante
Classification Etna D.O.C. Bianco Superiore
Region Etna Bianco
Soil Mineral-rich volcanic sand with a sub-acid reaction (soil ph 6.5)
Orientation Eastern Slope Of Mount Etna
Harvest Dates Mid-October
Vine Age up to 80
Fermentation Vessels Stainless steel vat
Pressing Method Grapes Sorted, De-Stemmed And Softly Pressed; Fermentation Uses Free-Run Juice
Indigenous Yeast Yes
Production Details Contrada Rinazzo fruit comes from head-trained, short-pruned bush vines on lava-stone-walled terraces, with 8,000 vines/ha and adoption of organic practices. Selected grapes are hand-picked in mid-October, sorted, de-stemmed and softly pressed. Free-run juice ferments for about 15 days at controlled temperature in stainless steel with indigenous vineyard-selected Carricante yeast. The wine matures on fine lees in stainless steel for 30 months with frequent stirring and refines in bottle for 12 months. Benanti’s producer sheet additionally gives approximately 800 m elevation, 8,000–9,000 vines/ha, approximately 5,500 kg/ha vineyard yield and a 10–12°C serving range.
Tasting Notes Pale yellow with greenish tints; intense, rich, moderately fruity and complex; medium-bodied, dry and mineral, with high acidity, saline notes, persistent aromatics, and anise-and-almond aftertaste
Food Pairing Fish and seafood, including elaborate dishes
Producer Information
Website
Address
Viagrande, Contrada Monte Serra, Southeast slope of Mount Etna, Sicily, Italy
Email