A prestigious hamlet in the municipality of Castiglione di Sicilia, only red varieties are grown, using the traditional alberello (head-trained bush vines) system. A number of these vines are more than one-hundred years old and ungrafted. On the north side of the volcano, the area enjoys a mildly humid climate, a factor that has influenced an evolution of the soils towards very fine granules and very small particles. These factors pave way for a characteristic acidity that provides a refreshing balance, while the wellintegrated tannins offer a smooth, persistent finish. The volcanic minerality from the Ancient Mongibello soils lends a distinctive, gravelly texture that underscores the wine’s
complexity.
WINEMAKING Grapes are hand-picked during the 4th week of October, de-stemmed and softly pressed. Fermentation occurs at a controlled temperature in stainless steel vats, with a c.21 days long maceration, using a specific indigenous yeast selected in the vineyard by Benanti. The maturation then continues in used tonneaux of French oak for about 12 months and then in stainless steel tanks.
TASTING NOTES Pale, ruby red in color. Ethereal, spicy fragrance, with scents of red fruit. Dry, medium-to-full bodied, distinctively tannic, balanced and persistent.
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