BENANTI ETNA ROSSO
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Italy, Sicily
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APPELLATION:
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Etna Rosso DOC
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GRAPES:
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Nerello Mascalese 80% (The indigenous Etnean red grape, sweet and tannic) Nerello Cappuccio 20% (A variety grown on Mount Etna for centuries, sweet and scarcely tannic) |
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APPEARANCE:
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Pale ruby red |
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AROMA:
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Ethereal, intense with hints of ripe fruit |
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PALATE:
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Balanced, dry, mineral with a pleasant acidity and remarkable persistence |
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FOOD PAIRING:
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Red meats, matured cheeses, overall a versatile wine |
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SERVE:
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18-19°C
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Soil: Sandy, volcanic, rich in minerals, with sub-acid reaction. Grapes are hand picked during October and softly pressed. Fermentation occurs at a temperature of 25°C in stainless steel vats, with a 20-25 days long maceration, using patented selected indigenous yeasts. The vinification then continues partly in stainless steel tanks and partly in used barriques (for approximately 8 months) until bottling.
| Robert Parker | 88/100 |
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The 2016 Etna Rosso is a blend of 80% Nerello Mascalese and 20% Nerello Cappuccio. The grapes were fermented separately. The Nerello Mascalese is aged in barrique for ten months, whereas the Nerello Cappuccio only sees stainless steel. This vintage is slightly lacking in intensity. You get aromas of wild berry, licorice and tar, but the volume is turned down a notch or two. Some 70,000 bottles were produced Monica Larner - 29/12/2018
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