Bobbie Burns Rutherglen Durif, Campbells
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Grape VarietyNerello Mascalese, Nerello Cappuccio
StyleRipe & Juicy
The Benanti winery was founded in 1988 by Giuseppe Benanti, a pharmaceutical entrepreneur from Catania who decided to turn his family’s long standing traditional passion into an ambitious and challenging new venture. Wine had been produced by the family for several generations, mostly for private consumption, until Giuseppe finally decided to establish the winery with the aim of preserving the unique terroir of Etna’s volcanic slopes whilst cherishing and developing the indigenous Etnean varieties.
Like most Etnean varieties, the Nerello Mascalese and Nerello Cappuccio grapes are late ripening due to the range in diurnal temperature and the cooling effect of their high location at about 600 metres above sea level on the Northern slopes of the volcano. The fermentation period for the grapes lasts for 20-25 days in contact with the skins and in stainless steel tanks. After malolactic fermentation, the wine then matures in 225litre barriques for between 8 to 10 months, followed by a further 3 months of bottle refinement.
This ruby red Etna Rosso is delightfully intense with a generous helping of ripe, red fruit aromas and a softening touch of vanilla. The less tannic Nerello Cappuccio balances the higher tannins of the Mascalese and together produce a wine of both elegance and character, with a persistant finish.