Benanti Rovittello Etna Rosso Riserva 2018

Rovittello is a contrada in the commune of Castiglione di Sicilia, on the northern slope of Etna, at 750 metres. This riserva comes solely from the terraced particella 341, planted with century-old vines, largely pre-phylloxera and ungrafted, bush-trained (alberello) at a density of 9,000 to 10,000 vines per hectare. The soil is sandy, volcanic and rich in minerals, under a well-ventilated mountain climate with wide temperature swings.

The grapes are picked and sorted by hand during the last ten days of October, destemmed and then gently pressed. Fermentation takes place in stainless-steel tanks at 25 °C, with a twenty- to twenty-one-day maceration and a native yeast selected by the estate. After malolactic fermentation in stainless steel, the wine matures for around twenty-four months in 15-hectolitre French oak casks, then twelve months in bottle, for sixty months in total before release.

This wine reveals notes of cherry, ripe strawberry, blackcurrant, dried cranberry, chestnut blossom, cedar, leather, cinnamon and liquorice. The fine, ethereal, floral bouquet is adorned with nuances of noble wood and spices. The palate, firm and powerful, unfolds gradually with remarkable lightness and elegance, carried by fine tannins, salient minerality and great persistence.

Ah, Italy, what a beautiful, hedonistic country, the land of la dolce vita, but how difficult it is to understand its wine industry! The key to understanding the appellation system in Italy is to think of it as several small countries rather than a single homogeneous nation, as each region has its own appellation system. Italy can offer wine lovers a multitude of wines with varied and unique flavors and styles, bottles brimming with surprise and creativity. Unfortunately, it also produces a large quantity of soulless, characterless wines sold under their most commercially useful and prestigious name: Pinot Grigio, Chianti, Valpolicella, Lambrusco, Prosecco, and many others... But let's talk a little history. Viticulture in Italy dates back to antiquity and originated in Greece. The Etruscans are said to have introduced the vine, and Greek immigrants improved and modified the grape varieties, subsequently calling the country "Oenotria": the land of wine. At the height of the Roman Empire, wine held an important place in daily life, and certain regions already distinguished themselves by the excellence of their product. The Romans also established numerous vineyards in Europe, leaving an indelible mark of their conquest. Today, Italy is the world's largest wine producer, ahead of France. Italy is divided into three climatic zones. The northern mountains have a rather harsh mountain climate. The plains of the "central boot" are characterized by a continental climate with cold winters and hot, stormy summers. In the southern part of the Italian boot, the Mediterranean climate prevails, with very hot and dry summers, not forgetting the islands of Sicily and Sardinia. In short, Italy produces a wide variety of wines thanks to its 200 different grape varieties, many of which originated in its own lands. It is a country as complex as its wines, which deserve to be explored!