Benanti Etna Bianco 2025 (750ml)

WINERY Winemaking in the Benanti family can be traced back to the late 1800s in Viagrande. This deep-rooted passion for wine is what led Giuseppe Benanti to establish the namesake winery in 1988.

WINE Selection of Carricante grapes from vineyards located on the eastern and southern slopes of Mount Etna, particularly suitable given the high altitude and abundant luminosity. This wine demonstrates a singular nerve as a product from these region defining slopes and vine selections.

VINEYARDS Vines are located on the eastern and southern slopes of Mount Etna. 20 to 60 years old vines, trained as bushes or trellised, trained with free standing bush (“alberello”) and spurred cordon systems.

VINTAGE NOTES The 2025 harvest on Etna concluded in October. The season followed historical norms overall, with aboveaverage rainfall beginning in late October 2024 that replenished soil water reserves after the previous year’s drought. This supported steady vine growth and ripening with minimal water stress. Phenological stages progressed regularly, and yields increased by as much as 20% over recent averages, while grape quality remained very strong and well balanced.

WINEMAKING Fermentation occured for about 12 days at a controlled temperature of 18°C in stainless steel vats, using a specific indigenous yeast selected in the vineyards by Benanti. The maturation occurs in stainless steel on the fine lees for some time.

TASTING NOTES The wine color is pale yellow with bright greenish tints. The scent is intense, while also delicate with hints of apple. The taste and body are dry, with mineral, and a pleasant acidity with saline notes and a long finish.

VINEYARD

Region: Sicily

Appellation: Etna D.O.C. Bianco

Soil: Volcanic sands, rich in minerals, with sub-acid reaction

Age/Exposure: Ranging from 20 to 60 years East and South

Vine Density: Vine density ranging from 6,000 to 7,000 vinestocks per hectare

Eco-Practices: Sustainable

WINEMAKING

Varietals: Carricante

Aging: The maturation occurs in stainless steel on the fine lees for some time. Refined in the bottle for 2-3 months

TECHNICAL DETAILS

Yeast: Indigenous

Alcohol: 12%

Total Acidity: 5.8 g/L

RS: 0.30 g/L

pH: 3.44