Benanti Etna Rosso 2017 (Italy)
- French oak
- Intense
- Ripe fruit
- Pleasant acidity
Pale, ruby red in colour. Ethereal, intense bouquet with hints of ripe fruit. Balanced, dry, mineral with a pleasant acidity and sapidity, persistent.
Nerello Mascalese (c.80-85%), the indigenous red grape of Mount Etna, sweet and tannic. Nerello Cappuccio (c.15-20%), a variety grown on the volcano for centuries, sweet and scarcely tannic. Selection of grapes from vineyards located on the northern, south-eastern and south-western slopes of Mount Etna Altitude 450 to 900 m above sea level.
Grapes are hand picked during October and softly pressed. 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 used French oak barriques for 8-10 months) Refining In the bottle for 2-3 months.
Food Pairing: Red meats, matured cheeses, overall a versatile wine.
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Benanti Etna Rosso 2017 (Italy)
Benanti Etna Rosso 2017 (Italy)
- French oak
- Intense
- Ripe fruit
- Pleasant acidity
Pale, ruby red in colour. Ethereal, intense bouquet with hints of ripe fruit. Balanced, dry, mineral with a pleasant acidity and sapidity, persistent.
Nerello Mascalese (c.80-85%), the indigenous red grape of Mount Etna, sweet and tannic. Nerello Cappuccio (c.15-20%), a variety grown on the volcano for centuries, sweet and scarcely tannic. Selection of grapes from vineyards located on the northern, south-eastern and south-western slopes of Mount Etna Altitude 450 to 900 m above sea level.
Grapes are hand picked during October and softly pressed. 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 used French oak barriques for 8-10 months) Refining In the bottle for 2-3 months.
Food Pairing: Red meats, matured cheeses, overall a versatile wine.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Intense
- Ripe fruit
- Pleasant acidity
Pale, ruby red in colour. Ethereal, intense bouquet with hints of ripe fruit. Balanced, dry, mineral with a pleasant acidity and sapidity, persistent.
Nerello Mascalese (c.80-85%), the indigenous red grape of Mount Etna, sweet and tannic. Nerello Cappuccio (c.15-20%), a variety grown on the volcano for centuries, sweet and scarcely tannic. Selection of grapes from vineyards located on the northern, south-eastern and south-western slopes of Mount Etna Altitude 450 to 900 m above sea level.
Grapes are hand picked during October and softly pressed. 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 used French oak barriques for 8-10 months) Refining In the bottle for 2-3 months.
Food Pairing: Red meats, matured cheeses, overall a versatile wine.
