Contrada monte serra
| benanti_-_contrada_monte_serra.pdf |
Classification: Etna Rosso D.O.C.
Variety: Nerello Mascalese
Provenance: Selection of grapes from vineyards located on the south-eastern side of Mount Etna on the slopes of Mount Serra -Contrada Monte Serra
Altitude: 450 m a.s.l. (2296 ft. asl.)
Climate: High hill climate, humid and rainy in the cooler season, with high ventilation and luminosity.
Terrain: Sandy, volcanic , rich in minerals with sub-acid reaction.
Density: 8,000/Hectare
Yield/ha: 65-70 quintals/ Hectare
Vine growing: Alberello (free standing bush) and spurred cordon system.
Age of vineyard: Ranging from 13 to 100 years old.
Vinification and maturing:Grapes are hand-picked from late September and softly pressed. Fermentation occurs at a controlled temperature in stainless steel vats, with a 21 days long maceration, using patented selected indigenous yeasts. The maturation then continues in used tonneaux of French oak for about 12 months and then in stainless steel tanks.
Refining: In bottles for 10 months.
Alcohol content: 14.5%
Organoleptic characteristics: The color is pale ruby red with light tints of garnet, and the scent is ethereal, spicy with hints of red fruits. Balanced, dry, medium-to-full bodied, distinctively tannic, balanced and persistent.
Serve with: Red meats wild fowl and mature cheeses.
Serving temperature: 18-19 ˚C (64º - 68º F)
Variety: Nerello Mascalese
Provenance: Selection of grapes from vineyards located on the south-eastern side of Mount Etna on the slopes of Mount Serra -Contrada Monte Serra
Altitude: 450 m a.s.l. (2296 ft. asl.)
Climate: High hill climate, humid and rainy in the cooler season, with high ventilation and luminosity.
Terrain: Sandy, volcanic , rich in minerals with sub-acid reaction.
Density: 8,000/Hectare
Yield/ha: 65-70 quintals/ Hectare
Vine growing: Alberello (free standing bush) and spurred cordon system.
Age of vineyard: Ranging from 13 to 100 years old.
Vinification and maturing:Grapes are hand-picked from late September and softly pressed. Fermentation occurs at a controlled temperature in stainless steel vats, with a 21 days long maceration, using patented selected indigenous yeasts. The maturation then continues in used tonneaux of French oak for about 12 months and then in stainless steel tanks.
Refining: In bottles for 10 months.
Alcohol content: 14.5%
Organoleptic characteristics: The color is pale ruby red with light tints of garnet, and the scent is ethereal, spicy with hints of red fruits. Balanced, dry, medium-to-full bodied, distinctively tannic, balanced and persistent.
Serve with: Red meats wild fowl and mature cheeses.
Serving temperature: 18-19 ˚C (64º - 68º F)