Approximately 90% Nerello Mascalese and 10% Nerello Cappuccio from a terraced vineyard at 750m elevation in Contrada Dafara Galluzzo (northern slope of Etna, Rovittello). These ungrafted, pre-phylloxera vines are traditionally head-trained in alberello style on volcanic soils with extremely high planting density of 9,000-10,000 vines per hectare. Hand-harvested in late October, fermented at 25°C with extended maceration using Benanti's own indigenous yeasts. After malolactic fermentation in stainless steel, the wine matures for 24 months in large French oak barrels (15hl), then refinement continues for 12 months in bottle.
Pale ruby with garnet hints. Fine, ethereal nose with floral notes, spice, delicate ripe fruit and subtle oak. Dry, tannic and mineral on the palate with elegant harmony and remarkable persistence. An age-worthy wine ideal with game, red meat and mature cheese.
