Region and Vineyards
Particella No. 341 lies in the upper Rovittello district of Castiglione di Sicilia on Mount Etna's northern slope at about 750 metres. This is a cool, ventilated mountainside where humidity, winter snow and pronounced diurnal swings preserve acidity and aromatic lift. Vines are trained to traditional alberello on narrow terraces buttressed by dry lava-stone walls, their roots probing sandy, volcanic soils rich in minerals with a sub-acid reaction (pH ~6.2). The site's exposure yields pale colour, delicate perfume and a saline, stony line.
The parcel is a co-planted, centenarian, pre-phylloxera vineyard of ungrafted Nerello Mascalese with a small proportion of Nerello Cappuccio. High densities (9,000-10,000 vines/ha) and naturally modest yields (~5,500 kg/ha) foster concentration without heaviness. Benanti's estate stewardship here focuses on precision farming and sensitive picking—usually late October—to capture fully ripe tannins while retaining the site's hallmark tension and volcanic purity.
Winemaking
The blend is Nerello Mascalese (90-95%) with Nerello Cappuccio (5-10%). Grapes are hand-picked in the last ten days of October, destemmed and softly pressed. Fermentation takes place in stainless steel at controlled temperature with a 20-21-day maceration, using an indigenous yeast selected in the vineyard after years of experimentation—an approach that underlines place over technique.
Élevage occurs mostly in large 15-hl French oak botti for at least 24 months, followed by 12 months' bottle refinement before release. The gentle use of large wood seasons rather than flavours the wine, polishing tannins while preserving a core of red fruit, herbs and ash-tinged minerality. Typical alcohol for the cuvée sits around 13-14.5% vol.—balanced by the altitude's natural freshness.
Tasting Notes
- Color: Pale ruby with light garnet tints; limpid, translucent rim.
- Aroma: Ethereal and intense—ripe red cherry, wild strawberry, dried rose and chestnut blossom, with hints of sweet spice, noble wood, orange peel and volcanic smoke.
- Palate: Medium-bodied and finely woven; elegant, silky tannins and lively acidity carry red berries, blood orange, juniper and iron-tinged minerality toward a long, savory, stony finish.
Did you know?
Benanti created this Riserva to spotlight a single pre-phylloxera parcel—after decades crafting Rovittello, the estate separated Particella 341 and extended maturation to achieve a more age-worthy, terroir-transparent expression in very limited quantities.
Wine Pairing Ideas
- Porchetta with fennel pollen: The wine's herbal, anise and citrus peel nuances mirror the seasoning; buoyant acidity refreshes the savory richness.
- Wild mushroom risotto: Earth and umami emphasise Etna's volcanic notes; fine tannins frame creamy textures without overwhelming them.
- Grilled lamb chops, rosemary & lemon: Rosemary echoes Mediterranean garrigue; bright acidity and mineral grip tame the char and fat.
- Aged Ragusano cheese: Salty, nutty depth dovetails with the wine's noble wood and persistent, savory finish.
