The Benanti family, whose Sicilian roots date back to 1734, were true pioneers of Etna with Giuseppe Benanti being the first to realise the true potential for this unique volcanic region. Etna would not be what it is today, were it not for the visionary work of Giuseppe Benanti. The winery, which was set up in 1988 has, over time, sold off the lesser deemed plots of land and acquired further plots in the most prestigious slopes and Contrada. Now totalling 28 hectares, the winery only produces wines from Nerelo Mascalese, Nerelo Capuccio and Carricante.
Benanti Etna Rosso 2021
A delicate luminous garnet red. Ethereal aromatics with a swathe of intense pinpoints of red fruits. Dried fruits with snappy, mineralityand salinity, persistent and harmonious. Grapes selected from vineyards located on the North, South-east and South-west slopes of Mount Etna.
Nerello Mascalese (around 80-85%), Etna’s noble red grape variety, and Nerello Cappuccio (c.15-20%) grown on sandy, volcanic soils rich in minerals. Vines range in age from 10 to 60 years and are trained in both “alberello” and spurred cordon systems, with densities of 6,000 to 8,000 vinestocks per hectare. Vineyards vary in elevation from 450 m (c. 1,500 ft) to 900 m (c. 2,950 ft) a.s.l. The climate type ranges from high hill to mountain, with a humid and rainy cooler season, high ventilation, luminosity and a significant diurnal range.
Grapes are harvested by hand in October and de-stemmed. The two varieties are vinified separately. Fermentation takes place in stainless steel vats at a controlled temperature, with medium-length maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the cellar. Nerello Cappuccio matures only in stainless steel. About 80% of the Nerello Mascalese matures in stainless steel, while the remaining 20% matures in second-passage French oak barriques for 8-10 months. After bottling, the wine refines for 2-3 months.