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 Nerello Cappuccio 2021
Saturated violaet and ruby toned delight. 100% indigenous Sicilian, rarely seen on its own. Fine aromas of spices, herbs, smoke and ripe, lacey red fruits tiptoe over a mouthwatering palate with satin tannins. black fruits fruits linger full and harmonious to the whiff or rocky smoke on the glissando of a finish.
From a vineyard in Contrada Cavaliere, on the South-western slope of Mount Etna, within the municipality of Santa Maria di Licodia (CT), known for its high elevation (900 m a.s.l. / 2,950 ft a.s.l.), low rainfall rate and abundant light. Volcanic soil here is sandy, with an abundance of skeleton and minerals. The vines are up to 30 years old, organized in rows and trained with spur-pruned cordons, with a density of 6,500-7,000 plants per hectare and a yield of 7,000 kg/ha. The mountainous climate is humid but less rainy than in other areas of Etna in the colder season, with good ventilation and very significant temperature changes between day and night.
Grapes are hand-harvested in October fully de-stemmed. Fermentation takes place in stainless steel vats at controlled temperature, with a two weeks long maceration, using an indigenous yeast specifically selected in the vineyard by Benanti after years of direct experimentation. The wine matures exclusively in stainless steel for about 12 months and then ages in the bottle for about six months.