Etna RoSATO DOC
| benanti_-_etna_rosato_2018.pdf |
Classification: Etna Rosato D.O.C.
Variety: 100% Nerello Mascalese (Negrello)
Provenance: Southern Eastern slopes of Mount Etna
Altitude: 500-700m a.s.l. (1,640-2296 feet a.s.l.)
Climate: Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and very significant temperature excursions.
Terrain: Sandy, volcanic , rich in minerals with sub-acid reaction.
Density: 6,000/Hectare
Yield/ha: 60 quintals/ Hectare
Vine growing: Spurred Cordon System
Age of vineyard: 25 years
Vinification and maturing: Grapes are hand-picked in early October, de-stemmed, then go through a pre-fermentative cold maceration for 12 hours and softly pressed obtaining 65% of free run juice. Fermentation without any skin contact occurs at a controlled temperature in stainless steel vats for about 10 days, using patented selected indigenous yeasts selected after a long experimentation. The maturation then occurs in stainless steel tanks on the fine lees until bottling.
Refining: In bottles for about three months.
Alcohol content: 12.5%
Organoleptic characteristics: The color is ruby red and the scent is ethereal, intense, with hints of vanilla and ripe fruit. An elegant taste, harmonic and remarkably persistent.
Serve with: Cold cuts, cured meats, fresh cheeses, vegetables, white meats, seafood, marinated or cooked fish-based recipes and by the glass occasions.
Serving temperature: 10-12˚C (50-54 ˚F)
Variety: 100% Nerello Mascalese (Negrello)
Provenance: Southern Eastern slopes of Mount Etna
Altitude: 500-700m a.s.l. (1,640-2296 feet a.s.l.)
Climate: Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and very significant temperature excursions.
Terrain: Sandy, volcanic , rich in minerals with sub-acid reaction.
Density: 6,000/Hectare
Yield/ha: 60 quintals/ Hectare
Vine growing: Spurred Cordon System
Age of vineyard: 25 years
Vinification and maturing: Grapes are hand-picked in early October, de-stemmed, then go through a pre-fermentative cold maceration for 12 hours and softly pressed obtaining 65% of free run juice. Fermentation without any skin contact occurs at a controlled temperature in stainless steel vats for about 10 days, using patented selected indigenous yeasts selected after a long experimentation. The maturation then occurs in stainless steel tanks on the fine lees until bottling.
Refining: In bottles for about three months.
Alcohol content: 12.5%
Organoleptic characteristics: The color is ruby red and the scent is ethereal, intense, with hints of vanilla and ripe fruit. An elegant taste, harmonic and remarkably persistent.
Serve with: Cold cuts, cured meats, fresh cheeses, vegetables, white meats, seafood, marinated or cooked fish-based recipes and by the glass occasions.
Serving temperature: 10-12˚C (50-54 ˚F)
