Let's talk little, let's talk wine
The Benanti estate was already cultivating vines on Etna in the 19th century. But it was Giuseppe Benanti, a thriving entrepreneur, who, having discovered late in life his love for his origins at the foot of the volcano, began to create something new on this small piece of land of his ancestors. He was one of the precursors of viticulture on Etna and became, over time, a great specialist in this very particular terroir. Giuseppe Benanti then helped a large number of young winegrowers get started by sharing his vast experience with them. The generational change is now complete, the brothers Antonio and Salvino Benanti have taken up the torch. They continue their father's work, with the same obsession, that of producing great wines on the black earth of the volcano.
The grapes selected from vineyards located on the north, southeast and southwest slopes of Etna . This wine is made from Nerello Mascalese (approximately 80-85%) and Nerello Cappuccio (approximately 15-20%) grown on sandy and volcanic soils rich in minerals. The vines are aged from 10 to 60 years and are located between 450 meters to 900 meters above sea level. The grapes are harvested manually and destemmed. The two grape varieties are vinified separately. Fermentation takes place in temperature-controlled stainless steel tanks using native yeast selected from local vineyards. 80% of the wine ferments in stainless steel, while the remaining 20% ferments in second-pass French oak barrels for 8 to 10 months. After bottling, the wine matures for 2 to 3 months. This wine reveals aromas of wild strawberries , cherry , redcurrant , black berries , aromatic herbs and ashy and mineral notes. The palate conveys salinity, tension, freshness, fine tannins and aromatic intensity. The finish is mineral and harmonious.
Where are we traveling?
The little history of the country
Italy
Ah Italy, what a beautiful hedonistic country, people of the Dolce Vita, but what difficulty in understanding its wine organization! The key to understanding the naming system in Italy is to think of it as several small countries rather than a single homogeneous country because each region has its own naming system. Italy can, however, give wine lovers a multitude of wines with varied and unique flavors and styles, as well as bottles filled with surprise and creativity. Unfortunately, it also produces a large quantity of soulless and characterless wines which are sold under their most useful and commercially reputable name: Pinot Grigio, Chianti, Valpolicella, Lambrusco, Prosecco and many others... But let's talk a little history, viticulture in Italy dates back to ancient times and it originated in Greece. The Etruscans would have planted vines and Greek immigrants would have improved and modified the grape varieties who subsequently called this country "Oenotria": the country of wine. At the height of the Roman Empire, wine held an important place in daily life and certain regions already stood out for the excellence of their product. The Romans also established numerous vineyards in Europe, leaving an indelible testimony to their invasion. Today Italy is the largest wine producer in the world, ahead of France. Italy is divided into three climatic areas. The northern mountains experience a fairly harsh mountain climate. The “middle of the boot” plain is the domain of the continental climate with cold winters and hot, stormy summers. In the "southern part of the Italian boot" the Mediterranean climate reigns with very hot and very dry summers without forgetting the islands of Sicily and Sardinia. In summary, Italy produces wines of great variety thanks to its 200 different grape varieties, many of which originate from their lands. It is a country just as complex as its wines which deserve to be explored!