BENANTI ROVITELLO RISERVA 2019 - red

Style: Rocks & MineralsAn innovative vision with the goal of producing excellent wines: this is the Benanti credo, a long established family with Bolognese origins that boasts a centuries old history. The Sicilian branch of the Benanti family was born in 1734, when a descendant was sent to Sicily by Vittorio Amedeo d’Aosta. At the end of the nineteenth century Giuseppe Benanti began producing wine from local Etna grapes. Since those first vintages, generations of our family have been in love with making wine on the volcano, and we have transformed a passion into mastery for enhancing the peculiarities of indigenous vines in a territory that is indomitable and diverse. The research and creation of authentic wines, capable of celebrating the Etna terroir in its various expressions, have become a distinctive feature of our production. The Benanti family has been instrumental in Etna’s viticulture throughout history, contributing first hand to its evolution. Now managed by Giuseppe Benanti’s two sons, Antonio and Salvino Benanti, the winery has an annual production of about 170,000 bottles that are distributed throughout the most important markets worldwide. BENANTI Nerello Mascalese Etna’s noble indigenous red variety, and Nerello Cappuccio cultivated on Etna for centuries. The two varieties are co-planted in the same vineyard, with a sandy, volcanic soil, rich in minerals, with sub-acid reaction. The head-trained bush vines (“alberello”) are pre-phylloxera and ungrafted, with a planting density of 9,000 to 10,000 vinestocks per hectare and a yield of 5,500 kg/ha. The area’s mountain climate is humid and rather rainy in the colder season, snowy at times, with good ventilation and very significant diurnal range.The grapes are hand-harvested and selected in late October. Fermentation takes place in a stainless steel vat at a controlled temperature of 25° C, with a long maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the celllar. Malolactic fermentation takes place in stainless steel, then maturation occurs in large barrels of French oak (15hl) for about 24 months. The refining period in the bottle is 12 months.The color is pale ruby with light tints of garnet. The nose is fine, ethereal, floral, intense, spicy, delicate with hints of ripe fruits and noble wood. The palate is dry, tannic, mineral, elegant, harmonic, with remarkable persistence.. BENANTIRegion : Mt Etna, SICILYVariety: Nerello Mascalese blendABV: 14% Liquor Act 2007. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of a person under the age of 18 years. Lic No. LIQP770016424 *We endeavour to ensure the correct vintage is displayed, however some variations may occur in store and for delivered bottles.