Etna Rosso Contrada Monte Serra

  • Benanti
  • Sicilia, Italy

Method & Production

The Nerello Mascalese vines are hand-picked in late September/early October. Full de-stemming, maceration, and fermentation take place in stainless steel at controlled temperatures over approximately 21 days. The wine is fermented using only indigenous Etna yeasts that have been selected by the winery after long experimentation. The wine then ages in French oak tonneaux for 12 months and then in stainless steel. It then spends about 10 months in the bottle before being released.

Tasting notes

Pale ruby in colour with garnet nuances. Lofty aromas of red fruits and spices are complemented by similar characteristics on the palate, which is dry and medium- to full-bodied, with smoother tannins, and a persistent, harmonious finish.

Food matching

A versatile wine particularly suited for red meats, wild fowl and mature cheese.