Benanti
Benanti
Rovittello
Etna Rosso
D.O.C.
Area of production
countryside Rovittello, on the northern side of Etna, commune of Castiglione di Sicilia (Ct).
Altitude
750 m asl
Climate
high rainfall and humidity with great temperature changes throughout the day.
Terrain
sandy, volcanic, very rich in minerals with subacid reaction.
Grape variety
Nerello Mascalese (Negrello), grown as alberello (free standing bush). This is the main indigenous vine of the Etnean region. It has large medium-compact bunches, with medium-sized grapes having skins light blue, very pruinose. Taste is sweet and very tannic. Nerello Cappuccio or Mantellato (mantled) grown as alberello (free standing bush). The place of origin is unknown. It has medium-small sized compact bunches, medium-sized grapes, blue-black skins. Taste is sweet and slightly tannic.
Density of implantantion
about 9,000 vinestocks per hectare.
Grape yield per hectare
65 q.
Age of vineyards
80 years.
Vinification
the grapes at late ripening (2nd decade of October) are traditionally vinified in red with long maceration of the must with the skins.
Maturation
after malolactic fermentation, the wine matures in small casks (225 liters) for more than one year.
Refining
in bottles for 8-10 months
Organoleptic characteristics
- color: red ruby with tints of garnet red.
- scent: etheral, intense, delicate with hints of vanilla, chestnut flowers and noble wood.
- taste: elegant, harmonic, remarkably persistent and reasonably tannic.
Alcoholic content
13-13.5 % by VOL.
Serving temperature
18-20° C, in glasses for red bodied wines
Gastronomic accompaniment
with red meat, sauces, wild fowl and mature cheese.
Duration
it benefits from long permanence in bottle, becoming more austere and mature 4-5 years after harvest.
IM*MEDIA
Data sheet
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