Etna Rosso

  • Benanti
  • Sicilia, Italy

Method & Production

Like most Etnean varieties, the Nerello Mascalese and Nerello Cappuccio grapes are late ripening due to the range in diurnal temperature and the cooling effect of their high location at about 600 metres above sea level on the Northern slopes of the volcano. The fermentation period for the grapes lasts for 20-25 days in contact with the skins and in stainless steel tanks. After malolactic fermentation, the wine then matures in 225litre barriques for between 8 to 10 months, followed by a further 3 months of bottle refinement. 

Tasting notes

This ruby red Etna Rosso is delightfully intense with a generous helping of ripe, red fruit aromas and a softening touch of vanilla. The less tannic Nerello Cappuccio balances the higher tannins of the Mascalese and together produce a wine of both elegance and character, with a persistant finish.

Food matching

An ideal match for red meats and mature cheeses.