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Benanti Nerello Mascalese 2006

  • RP93
  • WE90
750ML / 14% ABV
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  • RP92
  • WS90
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750ML / 14% ABV

Winemaker Notes

Red ruby with light tints of garnet.Ethereal aromas of fruit, spices, with a nuance of tobacco and vanilla.On the palate, it is dry, full, tannic, balanced and persistent with flavor of licorice. Reasonably persistent and tannic.

Optimal with red meat, wild fowl andmature cheese.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2006 Nerello Mascalese Il Monovitigno is outrageous. Mint, flowers and sweet perfumed cherries are just some of the nuances that emerge from this textured, silky red. Deceptively medium in body, the wine blossoms on the palate with exquisite detail, clarity and freshness, all of which lead to a round and utterly harmonious finish. Readers who want to discover the virtues of Nerello Mascalese may want to start here. This is a gem of a wine. Anticipated maturity: 2010-2020.
WE 90
Wine Enthusiast
Il Monovitigno is a pure expression of Nerello Mascalese—Mt. Etna’s most promising variety—with aromas of black olive, Indian spice, mesquite, black fruit and volcanic ash. It’s tonic and fresh in the mouth and encourages a pairing with spicy meat recipes.
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Benanti

Benanti

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Benanti, Italy
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At the end of the 1800’s, Giuseppe Benanti, grandfather of Dr. Giuseppe Benanti, began the production of wines on one of his father’s old farms on the slopes of Mount Etna, at Viagrande (Catania). In 1988, Giuseppe Benanti revived the family’s old passion, with an extensive and selective study of the Etnean soils highly devoted to viticulture. He also investigated particular clones of indigenous vines and new oenological techniques to reproduce ancient fragrances using the most modern practices of vinification, in a perfect union of history and reality. From this five year study, wines of unique taste were produced recreating old flavors and keeping them intact over time.

Our wines have a strong personality and carry the culture and passion for wine of the Benanti family, always driven by respect for the places, terroir and old 'palmenti'. This passion, after revealing the marvels of the Etnean territory, has guided them to Pantelleria and then Pachino. Today the company, also run by Giuseppe Benanti’s sons, Antonio and Salvino, is placed in a market range of high quality level products and the request for its wines is strongly increasing. This is mainly due to the quality of its wines, known throughout Italy and abroad, and attested by many awards given annually by the most important national and international competitions.

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A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.

Though most think of the climate here as simply hot and dry, variations on the sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.

Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieites or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected wines of the island.

Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WWH123893_2006 Item# 111871

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