Benanti
Etna Rosso 2023
| Denomination | DOC Etna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sicily (Italy) |
| Grape varieties | Nerello Cappuccio, Nerello Mascalese |
| Aging | After malolactic fermentation, the wine is transferred into small 225-litre barrels where it remains for 8-10 months. |
- Grape varieties: Nerello Mascalese 80–85% and Nerello Cappuccio 15–20%
- Region: Vineyards on Etna DOC at 450–900 metres on sandy volcanic soils rich in minerals
- Vinification: 15 days maceration and fermentation in steel with indigenous yeasts
- Ageing: 8–10 months between steel and French barriques, followed by bottle ageing
- Profile: Bright ruby colour, notes of red fruit and vanilla; dry, fresh, low in tannins
Description
What kind of wine it is
Benanti Etna Rosso is an elegant still red wine that encapsulates the essence of volcanic viticulture. Produced in the Etna region, this blend combines the Nerello Mascalese and Nerello Cappuccio varieties. In the glass, it displays a bright ruby red colour with violet highlights. On the nose, it offers a broad and ethereal bouquet, characterised by intense ripe red fruit aromas accompanied by delicate hints of vanilla. On the palate, it reveals a dry and harmonious profile, supported by a pleasant freshness and a pronounced mineral savouriness. The tannic structure is delicate and well integrated, leading to a persistent finish that consistently recalls the fruity sensations perceived on the nose.
Where it comes from
The grapes for this label come from vines grown at altitudes between 450 and 900 metres, along the northern, south-eastern and south-western slopes of the Sicilian volcano. The plants, trained using the traditional bush and espalier systems, sink their roots into sandy volcanic soils, rich in minerals and characterised by a sub-acidic reaction. The particular mountain and high hillside climate of the area ensures constant ventilation and a significant temperature range between day and night, factors that are crucial for the proper aromatic development of the grapes. These environmental conditions give the wine its marked finesse and unmistakable savoury character.
How it is produced
The grape harvest takes place around mid-October. The two varieties are vinified separately, starting with destemming and continuing with a maceration on the skins for about fifteen days. Alcoholic fermentation takes place in steel containers at a controlled temperature, thanks to the action of indigenous yeasts selected by the Benanti winery. After malolactic fermentation, the Nerello Mascalese matures partly in steel and partly in French oak barrels, while the Nerello Cappuccio is aged exclusively in steel. Following blending and a further period of rest, the wine achieves an ideal balance to accompany structured first courses, red and white meats, flavourful fish dishes and mature cheeses.
History and Curiosities
A benchmark in viticulture since 1988, Benanti produces the Etna Rosso 2023 by selecting the finest grapes from the slopes of the volcano, cultivated between 450 and 900 metres above sea level. Rooted in volcanic sandy soils rich in minerals, the historic vines yield precious clusters, harvested in mid-October. Fermentation uses indigenous yeasts, the result of extensive research aimed at enhancing the identity of the region. Awarded 90 points by Wine Spectator, this wine matures for 8-10 months and then rests in the bottle, offering a fascinating mineral savouriness.
Awards
-
2023
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2023
3One of the most prestigious wine guides in Italy.
-
2023
3Italian Sommelier Association (AIS) guide
-
2023
90/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1988
- Oenologist: Enzo Calì
- Bottles produced: 250.000
- Hectares: 30
The Benanti family has been instrumental in Etna’s viticulture throughout history, contributing first hand to its evolution. Now managed by Giuseppe Benanti’s two sons, Antonio and Salvino Benanti, the winery has an annual production of about 250.000 bottles that are distributed throughout the most important markets worldwide. Read more
| Name | Benanti Etna Rosso 2023 |
|---|---|
| Type | Red still |
| Denomination | Etna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Nerello Cappuccio, Nerello Mascalese |
| Country | Italy |
| Region | Sicily |
| Vendor | Benanti |
| Story | History and Curiosities A benchmark in viticulture since 1988, Benanti produces the Etna Rosso 2023 by selecting the finest grapes from the slopes of the volcano, cultivated between 450 and 900 metres above sea level. Rooted in volcanic sandy soils rich in minerals, the historic vines yield precious clusters, harvested in mid-October. Fermentation uses indigenous yeasts, the result of extensive research aimed at enhancing the identity of the region. Awarded 90 points by Wine Spectator, this wine matures for 8 0 months and then rests in the bottle, offering a fascinating mineral savouriness. |
| Origin | Pendici nord, sud-est e sud-ovest del Monte Etna, Sicilia |
| Climate | Mountain and high hill climate; humid and rainy in the cold season, with high ventilation and significant temperature range between day and night |
| Soil composition | Sandy, volcanic, rich in minerals with a sub-acidic reaction |
| Plants per hectare | 6,500 plants per hectare |
| Yield per hectare | 70 q/Ha |
| Harvest | Mid-October |
| Fermentation | Approximately 15 days |
| Production technique | Red vinification with long maceration on the skins and fermentation in stainless steel at a controlled temperature with indigenous yeasts |
| Wine making | Vinified in red with long maceration on the skins; after malolactic fermentation transferred to small 225-litre barrels for 8 0 months. |
| Aging | After malolactic fermentation, the wine is transferred into small 225-litre barrels where it remains for 8 0 months. |
| Allergens | Contains sulphites |