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Techniques like neutral barrels, lees contact, and cement tanks add body and texture
The two grape varieties are vinified separately to preserve their unique characteristics. Hand-picked in October, the grapes are de-stemmed and gently pressed before undergoing fermentation with maceration in temperature-controlled stainless steel tanks. Indigenous yeasts, selected directly from the vineyard by Benanti, guide the fermentation process. Approximately 80% of the Nerello Mascalese is aged in stainless steel, while the remaining 20% spends 8–10 months in oak barriques. The Nerello Cappuccio, on the other hand, matures entirely in stainless steel to maintain its fresh and vibrant profile.
About The Varietal
Nerello Mascalese is a prestigious black-skinned grape variety, primarily cultivated on the volcanic slopes of Mount Etna in Sicily. Wines made from Nerello Mascalese grapes often possess a fragrance that is reminiscent of the noble wines of Barolo and Burgundy.
Enjoy with steak salad, sausage, or capers and olives.
Techniques like neutral barrels, lees contact, and cement tanks add body and texture
