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.