About this wine
Benanti's benchmark Etna Rosso from the historic Rovittello contrada on the north slope of Etna, showing Burgundy-like translucency, red fruit, earthy minerals, and great finesse.
A sophisticated 'volcanic' red that is lighter in color but delivers deep, complex flavors reminiscent of fine Burgundy. Approachable yet intellectually rewarding, it suits both wine newcomers and seasoned collectors.
Sommelier's Note
"An absolute benchmark of Etna viticulture. The volcanic soils of the Rovittello north slope yield a profound minerality that no other terroir can replicate, while the 80+-year-old vines add concentration and soul. This bottling proves just how great Nerello Mascalese can be — an Etna experience not to be missed."
Food Pairings
Pairs exceptionally well with roasted lamb, game dishes, aged cheeses, and umami-rich Japanese cuisine such as grilled eel (unagi) or soy-glazed duck.
When to drink it
Perfect for a milestone dinner, a serious wine tasting, or as a gift for Italian wine enthusiasts.
Specs
- Grape Varieties
- Nerello Mascalese
- Style
- Red
- Price Range
- ¥12,000–16,000 (approx. $80–110 USD)
Terroir & Winemaking
Grapes are hand-harvested from the Rovittello contrada (Castiglione di Sicilia) on Etna's north slope. Old vines — many over 80 years old, some pre-phylloxera — grow on volcanic sandy soils, yielding naturally concentrated fruit. Fermented in stainless steel tanks with indigenous yeasts, then aged approximately 12–18 months in large French oak tonneaux, followed by further bottle aging before release.
Frequently Asked Questions
- What does it taste like?
- Expect wild red berries (cherry, raspberry), volcanic mineral nuances, and dried herb undertones. Silky tannins and a long finish echo the elegance of great Burgundy while retaining Etna's distinctive character.
- What food should I pair it with?
- Grilled eel (unagi), soy-braised duck, roasted lamb, game, and aged cheeses are all excellent matches. The wine's mineral backbone amplifies umami-rich ingredients beautifully.
- When is the best time to drink it?
- It drinks well from about 5 years after the vintage and continues to evolve for 15+ years. Younger bottles show vibrant fruit; older ones reveal tertiary complexity and silkier tannins.
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