2019 Etna Rosso Riserva Serra della Contessa

Roughly 85% Nerello Mascalese, 15% Nerello Cappuccio co-planted in a vineyard located in Contrada Monte Serra, on the south-east slope of Mount Etna, at 500 m (1,640 ft). This bottling is from a small, pre-phylloxera portion of the vineyard with vines over 100 years old. Very steep, sandy, volcanic soil, rich in minerals and pumice lava stones. The head-trained bush vines (alberello) are ungrafted, with a planting density of 9,000 to 10,000 vines/ha and a yield of 4,500 kg/ha. The area’s high hill climate, mitigated by the proximity to the Ionian Sea, is humid and rainy in the cooler season, with constant good ventilation and high luminosity. Hand-picked. Fermentation in a stainless-steel vat at a controlled temperature of 25 °C, with a long maceration, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the cellar. Malolactic fermentation takes place in stainless steel, then maturation occurs in large barrels of French oak (15 hl) for about 24 months, followed by ageing in bottle for 12 months. Soft supple nose. Brushed with a sough of spice. Apricot, red nectarine skin. Like earth and tamarind pressed between the finest panes of polished ruby gemstone. It changes and changes and changes in the glass. More and more glorious. These wines really need time in glass. Napeta and aromatic herbs. The tannins feel like a terracotta chimney in the rain. A wine I'd love to come back to, year after year. (TC)