Produced with 100% Nerello Mascalese. The grapes are harvested by hand in early October and de-stemmed. They then undergo pre-fermentative cold maceration for 12 hours and are then soft-pressed to obtain 65% of the free-run juice.

The Benanti Etna Rosato has a pink, salmon color. The nose is intense, delicate, floral with hints of broom, fruity with hints of blackberry and cherry. The palate is dry, fresh, saline and mineral, lightly tannic and with a distinct aromatic persistence of red fruit notes.