History.<\/span> Appellation. On the mountain.<\/span> In the vineyard. In the cellar. In the glass. At the table. <\/p>\n
\n<\/b><\/strong>Since the very beginning in 1988, Giuseppe Benanti has aspired to demonstrate the high potential of Carricante grown in Milo. And indeed, this wine, whose name recalls volcanic landscapes, flintstones, minerals and saline sea breezes, is now unanimously considered one of the most typical, elegant and age-worthy whites in Italy.<\/p>\n
\n<\/span><\/b><\/strong>Etna D.O.C. Bianco Superiore, which accounts for less than 1% of the aggregate Etna D.O.C. production.<\/p>\n
\n<\/b><\/strong>Vineyard located in Contrada Rinazzo<\/a>, on the Eastern slope of Mount Etna, within the municipality of Milo (CT), an area particularly suited in terms of elevation, abundant luminosity, influence of the sea and constant ventilation.<\/p>\n
\n<\/span><\/b><\/strong>Carricante 100%, Etna\u2019s noble indigenous\u00a0white grape variety. The berry\u00a0is medium-sized\u00a0with very pruinose skin that is greenish-yellow in color. The bunches are of average\u00a0length and scattered.\u00a0The vineyard faces east,\u00a0towards\u00a0the Ionian sea, at an elevation of\u00a0c. 800\u00a0m a.s.l. (c. 2,600 ft a.s.l.)\u00a0and is planted on\u00a0small lava-stone-walled terraces of sandy volcanic soil,\u00a0rich in minerals,\u00a0with sub-acid reaction. The vines are head-trained, short-pruned bushes (\u201calberello\u201d<\/i><\/em>), reaching over 90 years of age in some cases. Planting density is\u00a08,000 to 9,000 vinestocks\u00a0per hectare,\u00a0with a yield of c. 5,500 kg\/ha. The area\u2019s specific\u00a0mountain\u00a0climate\u00a0is humid, rainy and often snowy\u00a0in the colder months, with very significant\u00a0ventilation, luminosity and\u00a0diurnal range.<\/p>\n
\n<\/span><\/b><\/strong>The selected grapes are harvested by hand after mid-October, de-stemmed and softly pressed. Fermentation takes place for about 12 days at a controlled temperature in a stainless steel vat, with the aid of Benanti\u2019s own Carricante-specific indigenous yeast, which was selected from local vineyards through years of research and experimentation in the cellar. The wine matures in a stainless steel vat on the fine lees for about 30 months, with frequent b\u00e2tonnages, and then refines in the bottle for 12 months.<\/p>\n
\n<\/span><\/b><\/strong>The color is pale yellow with greenish nuances. The nose is intense, rich, complex, ample and mildly fruity, with notes of orange blossom flowers and ripe apple. The palate is dry and mineral, with a pleasantly high acidity, saline notes, a marked aromatic persistence and an after taste reminiscent of anise and almond.
\nServing temperature: 10 \u2013 12\u00b0C<\/p>\n
\n<\/span><\/b><\/strong>Excellent with fish and seafood, including elaborate recipes.<\/p>\n