2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.6 g/L
pH 3.5
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Nerello Mascalese and Nerello Cappuccio
Classification Etna D.O.C. Rosso
Region Etna Rosso
Soil Volcanic sands, Rich in minerals, With sub-acid reaction
Orientation North, South-East And South-West
Fermentation Vessels Stainless-steel vats
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Production Details Vines are 10–60 years old, trained as free-standing alberello and spurred cordon, at 6,000–8,000 vines/ha. Fermentation was at 25°C in stainless-steel vats with 20–21 days of maceration and patented selected indigenous yeasts. About 80% matured in stainless steel and about 20% in used French-oak barriques for 8–10 months.
Tasting Notes Pale ruby; intense, ethereal red-fruit nose; dry and balanced, medium-bodied palate with bright acidity, mineral and saline notes, and a persistent red-fruit finish
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2023 Technical Specifications
Alcohol 14.0%
pH 3.65
Total Acidity 5.4 g/L
Grape Varieties Nerello Mascalese and Nerello Cappuccio
Classification Etna D.O.C. Rosso
Region Etna Rosso
Soil Volcanic sands, Rich in minerals, With sub-acid reaction
Orientation North, South-East And South-West
Fermentation Vessels Stainless-steel vats
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Production Details Vines are 10–60 years old at 6,000–8,000 vines/ha. Fermentation was at 25°C in stainless-steel vats with 20–21 days of maceration and patented selected indigenous yeasts. About 80% matured in stainless steel and about 20% in used French-oak barriques for 8–10 months.
Tasting Notes Pale ruby; ethereal and intense red-fruit scent; balanced, dry, medium-bodied and mineral, with pleasant acidity, saline notes and persistence
Sources: images.salsify.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.0%
pH 3.65
Total Acidity 5.5 g/L
Grape Varieties 80% Nerello Mascalese, 20% Nerello Cappuccio
Classification Etna D.O.C. Rosso
Region Etna Rosso
Soil Volcanic sands, Rich in minerals, With sub-acid reaction
Orientation South-East And South-West
Harvest Dates October
Fermentation Vessels Stainless steel
Pressing Method Soft Pressing After Destemming
Indigenous Yeast Yes
Production Details The two varieties were vinified separately. About 80% of the Nerello Mascalese matured in stainless steel and about 20% in oak barriques for 8–10 months; Nerello Cappuccio matured exclusively in stainless steel. Bottle refinement was approximately three months.
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2018 Technical Specifications
Alcohol 13.5%
Grape Varieties Approximately 80–85% Nerello Mascalese and 15–20% Nerello Cappuccio
Drinking Window 2020–2028
Classification Etna D.O.C. Rosso
Region Etna Rosso
Soil Sandy, Volcanic, Rich in minerals, With sub-acid reaction
Orientation Northern, South-Eastern And South-Western Slopes Of Mount Etna
Harvest Dates October
Fermentation Vessels Stainless steel
Pressing Method Soft Pressing After Destemming
Indigenous Yeast Yes
Production Details Vineyards lie at 450–900 m, with 6,000–8,000 vines/ha and yields of 7,000–8,000 kg/ha. Vines are 10–60 years old and trained as alberello and spurred cordon. The varieties were vinified separately; about 80% of Nerello Mascalese matured in stainless steel and about 20% in oak barriques for 8–10 months, while Nerello Cappuccio matured exclusively in stainless steel. Bottle refinement was approximately three months. Recommended service is 18–19°C.
Tasting Notes Pale ruby; ethereal, intense red-fruit scent; balanced, dry and medium-bodied, with minerality, pleasant acidity, saline notes, red-fruit aromas and persistence
Food Pairing White and red meats, cheeses, and fish-based dishes
Sources: www.benanti.it ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
Grape Varieties Approximately 80–85% Nerello Mascalese and 15–20% Nerello Cappuccio
Drinking Window 2019–2027
Classification Etna D.O.C. Rosso
Region Etna Rosso
Soil Sandy, Volcanic, Rich in minerals, With sub-acid reaction
Orientation Northern, South-Eastern And South-Western Slopes Of Mount Etna
Harvest Dates October
Fermentation Vessels Stainless steel
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Production Details Vineyards lie at 450–900 m, with 6,000–8,000 vines/ha and yields of 7,000–8,000 kg/ha. Vines are 10–60 years old and trained as alberello and espalier. The varieties were vinified separately with medium-length maceration; Nerello Cappuccio matured only in stainless steel, while about 80% of Nerello Mascalese matured in stainless steel and about 20% in non-new French-oak barriques for 8–10 months. Bottle refinement was approximately three months. Recommended service is 18–19°C.
Tasting Notes Pale ruby; ethereal and intense with red-fruit scents; dry and mineral, with red-fruit aromas, pleasant acidity and salinity, persistence and harmony
Food Pairing Red meats and cheeses, fish dishes, and white meats; also suitable by the glass
Sources: www.benanti.it ↗ · Compare this vintage
Producer Information
Website
Address
Viagrande, Contrada Monte Serra, Southeast slope of Mount Etna, Sicily, Italy
Email