About Benanti Etna Bianco Superiore Pietramarina
- Style
- White
- Grape Varieties
- Carricante
- Price Range
- ¥16,000-20,000
- Alcohol
- 12.5%
Benanti's flagship white and one of Italy's most age-worthy whites, made from 100% Carricante grown in Contrada Rinazzo, on Etna's eastern slope near Milo, at altitudes approaching 950m. First produced in 1988, it established Carricante's potential as a serious volcanic terroir wine and remains the benchmark for Etna Bianco Superiore.
Pietramarina is the wine that proved Carricante deserves a place among Italy's great age-worthy whites — no other Etna Bianco ages this gracefully.
New to wine?
A serious, mineral-driven white for those ready to move beyond simple Pinot Grigio — bracing acidity up front, but rewarding.
Food Pairings
A natural match for raw and grilled seafood — oysters, sea urchin, grilled swordfish or sea bream — as well as aged sheep's milk cheeses. Its high acidity and salinity also make it an excellent aging wine, developing honeyed, flinty complexity over a decade or more.
When to drink it
Special dinners with seafood, wine collector gifts, cellar-worthy purchases for long-term aging
Terroir & Winemaking
100% Carricante from the high-altitude Contrada Rinazzo vineyard (Milo, eastern slope of Etna, up to 950m) on volcanic sandy-ashy soils. Fermented and aged in stainless steel with extended lees contact to build texture without oak influence. Renowned among critics for extraordinary longevity, with verticals tasted back to the 1995 vintage still showing vibrant acidity.
About the producer
BenantiThe pioneer of Etna's wine renaissance, crafting elegant volcanic wines.Visit the producer page →Frequently Asked Questions
- What grape is Benanti Pietramarina made from?
- It is made from 100% Carricante, Etna's indigenous white grape, sourced from the high-altitude Contrada Rinazzo vineyard near Milo.
- Can Pietramarina be aged?
- Yes — it is considered one of Italy's most age-worthy whites, with verticals showing wines from the 1990s still fresh and complex after two decades or more.
- What does Pietramarina taste like?
- Expect an intense, mineral nose of citrus, white flowers and flint, with a dry, saline palate, vibrant acidity, and a long finish recalling almond and anise.
- What food pairs well with Pietramarina?
- Raw and grilled seafood, sea urchin, and aged sheep's milk cheeses are classic pairings; in Japanese cuisine it excels with sashimi and tempura.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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