Serra della Contessa – Etna Red



  PRODUCER:  Benanti


  TYPE:  Nerello Mascalese e Nerello Cappuccio

  SUB-WINE REGION: Monteserra, eastern slope of Etna, Viagrande


Categories: , .

Additional Information

Weight 1.2 kg

To the 800 Giuseppe Benanti, grandfather of Joseph, he started producing wine in an old farm of his father at the slopes in Viagrande (Catania). In 1988 Giuseppe Benanti resumed the ancient passion of the family, with an extensive and selection of highly suited Etna lands to wine and looking for particular clones of indigenous grape varieties and new winemaking techniques to reproduce ancient fragrances with the help the most modern winemaking techniques, as a perfect combination of history and reality. A study that lasted five years, led to the production of wines with a unique taste, capable of recreating old flavors and keep them intact over time.

Name: Etna Red DOC
Production area: Monte Serra, the volcanic cone at the lowest altitude in the eastern side of Etna in the City of Viagrande (CT)
Height: 500 m a.s.l.
Climate: is the highest hill, with wide fluctuations in temperature between day and night
Terrain: sandy, volcanic, rich in minerals, with sub acid reaction
Grapes: Nerello Mascalese (Negrello) bred to tree. At Etna is the main grape variety. He cluster medium, compact. Berry of medium-sized, light blue skin, very waxy, sweet taste, very tannic. Nerello Cappuccio or Mantellato bred to tree. It ignores what is the place of origin. He cluster medium, short, compact. Medium berry, skin blue-black color, sweet taste, slightly tannic.
Planting density: 8,000 plants per hectare
Yield per hectare: 55 quintals
Age of vineyards: 100 years, in part, with the foot screws franc
Vinification: the grapes harvested in late September, are vinified in red with long maceration with the skins in waists of 52 hectoliters oak.
Maturation: after malolactic fermentation, the wine is transferred into small 225 liter barrels where it remains for over a year.
Ageing: in the bottle for at least 12 months
Duration: it benefits from long permanence in bottle, becoming more austere and mature 4-5 years after harvest.

The name Serra della Contessa appeared for the first time on a document notarized written in Latin and dating from the year 1474.

Organoleptic characteristics:
Color: red, ruby
Odour: ethereal, intense, with notes of wild blackberry, peach and noble wood
Taste: full, harmonic, remarkably persistent and tannic.
Alcohol content: 13.5% vol.
Serving temperature: 18-20 ° C.
Serve in wine glasses suit red body
Food pairing: It goes well with game, with elaborate sauces and meats and aged cheeses.