 |
 |
Vinicola Benanti
History of the Estate:
 
Multiple generations of the Benanti family have planted grapes and produced wine from the family's land on the banks of Mount Etna. The family has always been careful to stress the preservation of the local winemaking culture and the history of winemaking in their region through their extensive and selective study of the Etnean soils. They also conduct important research on particular clones of indigenous vines and new oenological techniques to reproduce ancient and traditional subtleties using the most modern practices of vinification, in a perfect union of history and research. Today Benanti continues to produce unique wines by remaining faithful to terroir and preserving traditional winemaking practices.
Download the PDF Sales Sheet >>
Rosso di Verzella, DOC
Vineyard: 40 year old vines, cultivated in the albarello method. Sandy, volcanic soil, rich in minerals. High rainfall and humidity with great temperature changes throughout the day.
Varietal: 50% Nerello Mascalese, 50% Nerello Cappuccio
Vinification: Late harvest (mid-end of October), full malolactic fermentation followed by maturation in small casks for 8-10 months. Bottle refined for an additional several months as needed before release.
Color: Ruby red.
Aromas: Ethereal and intense with hints of ripe fruit and vanilla.
Flavor: Elegant and well-balanced with a long finish.
Food Pairing: Red meat and aged cheeses.
Download the PDF Sales Sheet >>
Pietramarina, Etna Bianco Superiore, DOC
*Tre Bicchieri, Gambero Rosso 2006 for 2001 vintage.
Vineyard: Sandy, mineral-rich soil. High levels of rainfall with great temperature changes throughout the day. 80 year old vineyards. Vines are cultivated in the albarello method.
Varietal: 100% Carricante
Vinification: Grapes are harvested late (towards the end of October). Following a very gentle pressing, fermentation takes place in temperature-controlled steel vats where it is left to mature for a few months. The wine is aged in bottles for at least 10-12 months before release.
Color: Pale yellow tending to green
Aromas: Intense, fruity nose, rich in complexity. Briny notes accompanied by ripe apple, and citrus blossoms.
Flavor: Dry, with a well-balanced acidity. Persistent with almond and anise finish.
Food Pairing: Fish-based dishes, seafood and more complex risottos and pastas.
Download the PDF Sales Sheet >>
Rovitello, Etna Rosso, DOC
Vineyard: Sandy, mineral-rich soil. High levels of rainfall with great temperature changes throughout the day. 80 year old vineyards. This wine comes from the countryside of Rovitello on the northen side of Etna.
Varietal: Nerello Mascalese, Nerello Cappuccio
Vinification: After Malolactic fermentation takes place the wine is aged in small 225 liter oak casks for over 12 months.
Color: Ruby red with garnet reflections
Aromas: Delicate nose with hints of vanilla, chestnut flowers and oak
Flavor: Elegant, refined and well-balanced. Long finish with well-defined tannins
Food Pairing: Red meat, wild game and aged cheeses
Download the PDF Sales Sheet >>
Serra della Contessa, Etna Rosso, DOC
Vineyard: Sandy, mineral-rich soil. High levels of rainfall with great temperature changes throughout the day. 80 year old vineyards. Vines are cultivated in the albarello method. This wine comes from the lowest altitude of Etna on the eastern side, entirely from ungrafted, 100 year old vines.
Varietal: Nerello Mascalese, Nerello Cappuccio
Vinification: Grapes are crushed and allowed a long maceration on the skins in 52 hectoliter oak casks. After Malolactic fermentation the wine is transferred into small 225 liter casks so it can mature for at least another year before bottling
Color: Vivid ruby red
Aromas: Intense wild berries, peach and wood
Flavor: Elegant, well-balanced and full-bodied with a long finish
Food Pairing: Red meat, aged cheeses
|
|
Vinicola Benanti Wines
|
