Nose
Ethereal, intense, with hints of red fruits
Palate
Balanced, dry, medium-bodied, mineral with a pleasant acidity and saline notes, red fruit aromas, persistent
Growing Conditions
Climate: Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and significant diurnal range
Altitude: 450 to 900 m a.s.l. / 1,500 to 2,950 ft a.s.l.
Vine Age: Ranging from 10 to 60 years.
Training: Head-trained bush vines (“alberello”) and spurred cordon systems
Soil: Sandy, volcanic, rich in minerals, with sub-acid reaction
Density: Ranging from 6,000 to 7,000 vinestocks per hectare (2,429 – 3,239 vines per acre)
Yield: 7,000 – 8,000 kg/ha
Winemaking
The two varieties are vinified separately. Grapes are hand-picked in October, de-stemmed and softly pressed. Fermentation with maceration occurs at a controlled temperature in stainless steel, with indigenous yeasts selected in the vineyard by Benanti. About 80% of the Nerello Mascalese matures in stainless steel, while about 20% matures in oak barriques for 8-10 months. Nerello Cappuccio matures exclusively in stainless steel.
Aging
About 80% of the Nerello Mascalese matures in stainless steel, while about 20% matures in oak barriques for 8-10 months. Nerello Cappuccio matures exclusively in stainless steel. Followed by 3 months in the bottle.
Appearance
Pale, ruby
Food Pairing
A very versatile wine to be paired with white and red meats and cheeses but also with fish-based recipes.
