Rovittello (Etna Rosso DOC) Benanti



Rovittello (Etna Rosso DOC) Benanti View larger

Rovittello (Etna Rosso DOC) Benanti

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Color: red ruby with tints of garnet red.
Scent: etheral, intense, delicate with hints of vanilla, chestnut flowers and noble wood.
Taste: elegant, harmonic, remarkably persistent and reasonably tannic.

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23,43 € tax incl.

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Data sheet

GrapesNerello Mascalese - Nerello Cappuccio
ClassificationEtna Rosso DOC

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Area of production: countryside Rovittello on the northern side of the Etna, Castiglione di Sicilia (Ct). 
Altitude: 750 m asl. 
Climate: high rainfall and humidity with great temperature changes throughtout the day. 
Terrain: sandy, volcanic, very rich in minerals with subacid reaction. 
Grape Variety: Nerello Mascalese (Negrello) grown as alberello (free standing bush). This is the main indigenous vine of the Etnean region. It has large mediumcompact bunches, with mediumsized grapes having skins light blue, very pruinose. Taste is sweet and vary tannic. Nerello Cappuccio or Mantellato (mantled), grown as alberello (free standing bush). The place of origin is unknown. It has medium-small sized compact bunches, medium-sized grapes, blueblack skins. Taste is sweet and slightly tannic. 
Density of implantation: 9,000 vinestocks per hectare. 
Grapes yield per hectare: 65 q. 
Age of vineyards: 80 years. 
Vinification: the grapes at late ripening (2nd decade of October) are traditionally vinified in red with long maceration of the must with the skins. 
Maturation: after malolactic fermentation, the wine matures in small casks (225 liters) for more than one year. 
Refining: in bottles for 8-10 months. 
Organoleptic characteristics: 
- Color: red ruby with tints of garnet red. 
- Smell: ethereal, intense, delicate with hints of vanilla, chestnut flowers and noble wood. 
- Taste: elegant, harmonic, remarkably persistent and reasonably tannic. 
Alcoholic content: 13-13,5% by VOL. 
Serving temperature: 18-20°C, in glasses for red bodied wines. 
Gastronomic accompaniment: with red meat, sauces, wild fowl and mature cheese. 
Duration: it benefits from long permanence in bottle, becoming more austere and mature 4-5 years after harvest.