Serra della Contessa (Etna Rosso DOC) Benanti

Classification: ETNA ROSSO D.O.C. (11/8/1968) RISERVA 

Area of production: Monte Serra, the volcanic cone at the lowest altitude on the eastern side of Etna, in the commune of Viagrande (Ct).

Altitude: 500 m asl. 

Climate: high rainfall and humidity with great temperature changes throughout the day. 

Terrain: sandy, volcanic, rich in minerals with subacid reaction. 

Grape Variety: Nerello Mascalese (Negrello) grown as alberello (free standing bush) is the main vine of the Etnean region. It has large-medium compact bunches, with medium-sized grapes, light blue skins, very pruinose. Its taste is sweet and slightly tannic. Nerello Cappuccio or Mantellato (mantled), grown as alberello (free standing bush). Its place of origin is unknown. It has mediumsmall sized compact bunches, medium- sized grapes, blue-black skins. Its taste is sweet and slightly tannic. 

Density of implantation: 9,000-10,000 vines/ha. 

Yield per hectare: 45 q.li

Age of vines: 100 years, in part with vines “franco of piede” (ungrafted). 

Vinification: The grapes are hand-harvested and selected in late September or early October. Fermentation takes place in a stainless steel vat at a controlled temperature of 25°C, with a long maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the cellar.

Maturation: Malolactic fermentation takes place in stainless steel, then maturation occurs in large barrels of French oak (15hl) for about 24 months.

Refining: in bottles for at least 12 months.

Organoleptic characteristics: 
- Color: vivid red ruby. 
- Scent: ethereal, intense, with hints of wild berries, peach and noble wood. 
- Taste: full, mineral, elegant, harmonic, considerably persistent and reasonably tannic. 

Alcoholic content: 14% by VOL. 

Serving temperature: 18-20°C, in glasses suitable for red bodied wines. 

Gastronomic accompaniment: with wild fowl, meat and sauces even elaborated, and mature cheese. 

Duration: it benefits from long permanence in bottle, becoming more austere and mature after 4-5 years after harvest. 

Bottled originally from AZIENDA VINICOLA BENANTI SRL-VIAGRANDE (CT) ITALY