Rovittello’s 80-year-old nerello mascalese and cappuccio vines sit at 2,460 feet on Etna’s northern slope. Black minerals wash through the wine’s cool flavors of raspberry and red plum, with a sanguine note of game. The robust tannins feel finer on the second day, unleashing the fruit flavors and guiding the wine to a long and spicy finish. Cellar this for a few years to tame the tannins, or decant and pour with seared ribeye.
Moderately saturated red. Cherry, cinnamon and savory earthy aromas are lifted by a very intense floral topnote. Graceful and juicy; lively, harmonious acidity lifts the red fruit and strong floral elements. Finishes long and with noteworthy refinement. Benanti is a historic name in not only Sicilian but also Italian wine circles. If today we can speak of Etna Rosso wines and their truly amazing quality level and site-specificity, it is thanks to the Benanti family (and their previous winemaker, the ultra-talented Salvo Foti), who were the first to believe and insist upon Etna’s native grapes, at a time when everyone in Sicily was rushing to plant Chardonnay, Cabernet Sauvignon and Merlot. (ID)
Made with Nerello Mascalese and a drop of Nerello Cappuccio, this offers earthy aromas suggesting ripe dark-skinned berry, tilled soil, game, truffle and leather. The gamy note follows through to the firm palate, along with mature Marasca cherry, anise and clove. A licorice note wraps up the finish. (KO)
A balanced red, with fine, well-meshed tannins structuring a subtle mix of cherry, smoke, spring forest and dried raspberry. Fresh, with a delicate, spiced finish. Needs some air or short-term aging. (AN)
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