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Tasting Notes: A great entry into Etna Rosso is the Benanti Etna Rosso: good fruit, silky (yet firm) tannins, and the minerality that Etna is known for. Slightly reticent aromas of red cherry, rosehip, raspberry and minerals. Then lively and balanced, with juicy red berry and sweet spice flavors. The finish is slightly salty and the tannins are snappy and firm. Grapes are manually harvested during October and softly pressed. Fermentation occurs at a controlled temperature in stainless steel vats with a 20-day 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.
Estate History: Before the wines of Sicily’s Mount Etna were all that the wine world was talking about there was Benanti. This estate, founded in 1988, was making great Etna wine when no one was even thinking about the place. Salvino and Antonio Benanti has doubled down on the indigenous grapes and old vines of Etna, re-focusing a company that had grown a little unwieldy with vineyard holdings elsewhere in Sicily. The family property is still centered around an ancient stone winery structure on the eastern slopes of the volcano, in the village of Viagrande.
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