Etna Rosato

  • Benanti
  • Sicilia, Italy

Method & Production

The grapes are harvested by hand in early October and de-stemmed. They then undergo cold maceration for 12 hours pre-fermentation and are then a soft-pressing to obtain 65% of the free-run juice. Fermentation using indigenous yeasts lasts for 10 days in a stainless steel vat at a controlled temperature. The wine matures on the fine lees and then refines in the bottle for 2-3 months.

Tasting notes

The wine is salmon pink color. The nose is intense, delicate, floral with fruity with blackberry and cherry notes. The palate is dry, fresh, saline and mineral, lightly tannic, with a distinct aromatic persistence and red fruit notes on the nose.

Food matching

This wine pairs well with cold cuts, fresh cheeses, vegetables, white meats, white fish and shellfish.