Benanti
Benanti
Etna Rosso
Appellation:
Etna D.O.C. Rosso.
Grape variety:
Nerello Mascalese (c.80-85%), the indigenous red grape of Mount Etna, mildly sweet and distinctively tannic. Nerello Cappuccio (c.15-20%), a variety grown on the volcano for centuries, sweet and scarcely tannic.
Production area:
Selection of grapes from the northern, south-eastern and south-western slopes of Mount Etna.
Altitude:
450 to 900 m a.s.l.
Climate:
Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and significant temperature excursions.
Soil:
Sandy, volcanic, rich in minerals, with sub-acid reaction.
Vine density:
Ranging from 6,000 to 8,000 vinestocks per hectare.
Yield:
7,000 – 8,000 kg/ha.
Age and training system of vines:
Ranging from 10 to 60 years. Trained with free standing bush (“alberello”) and spurred cordon systems.
Vinification:
Grapes are hand picked during October and de-stemmed. Fermentation occurs at a controlled temperature of c.25°C in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. About 80% of the wine then matures in stainless steel tanks, while about 20% matures in French oak barriques for 8-10 months).
Etna Rosso
Refining:
In the bottle for 2-3 months.
Tasting notes:
- color: pale, ruby red.
- scent: ethereal, intense, with hints of ripe fruit.
- taste: balanced, dry, mineral with a pleasant acidity and sapidity, persistent.
Alcoholic content:
13.5% by VOL.
Serving temperature:
18 - 19°C.
Food pairings:
Red meats, matured cheeses, overall a versatile wine.
IM*MEDIA
Data sheet
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