Benanti Etna Bianco DOC 2021
Giuseppe Benanti should be considered a true pioneer in the Etnean territory; in fact, he is credited with the rebirth of this wine-growing area that had never been emphasized until 1988, when the Benanti winery was founded.
In that year, Giuseppe, a renowned local entrepreneur, decided to take up the old family passion, resulting in a thorough selection of Etna soils suitable for viticulture and the selection of the most suitable clones of native grape varieties.
Currently, the winery is run by Giuseppe’s sons, Antonio and Salvino, who have decided to devote themselves totally to the family winery and have succeeded in putting it back in the elite of the Italian wine scene.
The wines come totally from the Etnean territory and each expresses a peculiarity of the area. The most representative are obviously the three crus, starting with the PietraMarina totally produced from Carricante grapes from the municipality of Milo, on the eastern slope of the volcano, the only area in which Etna bianco can boast the Superiore appellation. The vines, which are on open ground and about 90 years old, are bush-trained and are located at an altitude of about 950 meters.
Benanti Etna Bianco DOC 2021
Type of wine: still white
Vinification and aging:
fermentation in steel with yeasts
autochthonous – steel aging
Etna D.O.C. White
On the Mountain.
Selection of grapes from vineyards located on the eastern and southern slopes of Etna, particularly suited for its high altitude (700 to 950 m above sea level) and abundant light.
In the Vineyard.
Pure Carricante. Native white grape variety from the Etna volcano. The berry is medium-sized with a very pruny, yellowish-green skin. Clusters are of medium length and averagely scattered. The soils are sandy, volcanic, mineral-rich, sub-acid-reacting. The plants, aged 20 to 60 years, are grown in both traditional sapling and espalier styles, with planting densities of 6,000 to 7,000 vines per hectare and yields of 7,000 to 8,000 kg/ha. The climate in the mountains and high hills is humid and rainy in the cooler season, with high ventilation and significant temperature ranges.
Grapes are hand-picked after the first decade of October, destemmed and soft-pressed. Fermentation takes place for about 15 days at a controlled temperature of about 18°C in steel tanks, using specific indigenous yeasts selected after extensive experimentation in the vineyard and cellar. The wine is left to mature in tanks on the fine lees for several months before bottling. Matured in the bottle for about 2-3 months.
In the Chalice.
To the eye, it appears straw yellow in color with green hues. The nose is intense, delicate, with hints of apple. The palate is dry, mineral with pleasant acidity, savoriness and aromatic persistence.
Serving temperature: 10 – 12°C
It goes well with fish and seafood dishes. Excellent at the tap