Appellation Etna D.O.C. Rosso Riserva
Grape variety Nerello Mascalese (c.90-95%), the indigenous red grape variety of Mount Etna. Nerello Cappuccio (5-10%), a variety grown on the volcano for centuries.
Production area Contrada Dafara Galluzzo, in the upper part of Rovittello, part of Castiglione di Sicilia (CT), on the northern slope of Mount Etna.
Altitude 750 m a.s.l. / 2,450 ft a.s.l.
Climate Mountain climate, humid, rainy and often snowy in the colder season, with significant ventilation and diurnal range
Soil Sandy, volcanic, rich in minerals, with sub-acid reaction (pH 6.2)
Vine density 9,000 - 10,000 vinestocks per hectare
Yield c.5,500 kg/ha
Age and training system of vines Co-planted vineyard of 100 years old, ungrafted, prephylloxera, head-trained, short-pruned bush vines grown on small terraces with dry lava-stone walls
Vinification Grapes are hand-picked in the last 10 days of October, destemmed and softly pressed. Fermentation occurs at a controlled temperature in stainless steel vats, with a 20-21 days long maceration, using an indigenous yeast selected in the vineyard by Benanti after years of experimentation. Maturation mostly occurs in large barrels of French oak (15hl) for at least 24 months.
Refining In the bottle for 12 months.
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