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Bianco\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\u0022color: #dcbe84;\u0022\u003eOn the mountain.\u003cbr /\u003e\u003c/span\u003e\u003c/strong\u003eGrapes selected from vineyards located on the Eastern and Southern slopes of Mount Etna, which are particularly suited in terms of high elevation and abundant luminosity.\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\u0022color: #dcbe84;\u0022\u003eIn the vineyard.\u003cbr /\u003e\u003c/span\u003e\u003c/strong\u003eCarricante 100%, Etna’s noble autochthonous white grape variety. The berry is medium-sized with very pruinose skin that is greenish-yellow in color. The bunches are of average length and scattered. The vines are grown on sandy, volcanic soils that are rich in minerals, with sub-acid reaction. Plants range in age from 20 to 60 years and are trained in both “alberello” (head-trained bush) and spurred cordon systems, with densities of 6,000 to 7,000 vinestocks per hectare and yields of 7,000 to 8,000 kg/ha. Vineyards vary in elevation from 700 m (c. 2,300 ft) to 950 m (c. 3,100 ft) a.s.l. The climate type ranges from high hill to mountain, with a humid and rainy cooler season, high ventilation and a significant diurnal range.\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\u0022color: #dcbe84;\u0022\u003eIn the cellar.\u003cbr /\u003e\u003c/span\u003e\u003c/strong\u003eThe grapes are harvested by hand around mid-October, de-stemmed and soft-pressed. Fermentation lasts 12 days and takes place in stainless steel vats at a controlled temperature of 18°C, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the celllar. The wine then matures in stainless steel on the fine lees for a while and then refines in the bottle for 2-3 months.\u003c/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\u0022color: #dcbe84;\u0022\u003eIn the glass.\u003cbr /\u003e\u003c/span\u003e\u003c/strong\u003eThe wine has a pale yellow color, with bright greenish tints. The nose is intense and delicate with hints of apple. 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The tiny production 2019 Chateauneuf Du Pape Hommage A Jacques Perrin is the customary blend of roughly 60% Mourvedre, 15% Grenache, and the rest Syrah and Cinsault that’s brought up in foudre. One sexy, powerful, full-bodied Southern Rhône, it sports a d...
The 2021 Chateauneuf du Pape ratchets up the intensity from the Coudelet, adding more pronounced Mourvèdre-derived notes of truffle and tree bark to go with ripe black cherries and plums, crushed stone and hints of dark chocolate. Full-bodied in the mouth...
This wine consists of 100% Picpoul (or Piquepoul) - a very popular, traditional local variety planted on sun-drenched hillsides called "costières" (coastal region) in the Mediterranean garrigue, near the Etang de Thau - a coastal lagoon situated between the port of Sète and Marseillan. The vines are 15-20 years old.
The garrigue is the name given to open scrubland made up of low-growing, dwarf bushy shrubs including holm oak, juniper, broom and wild herbs such as rosemary, thyme and sage.
The color is a superb pale yellow with bright hues. The nose is elegant, with aromas of fresh fruit and citrus fruit especially grapefruit. Well-balanced with typical focusing and zesty acidity.
A pure expression of the grape varietal, the wine shows how good Picpoul can be when grown on its favorite terroir. Our best value, this wine impresses novices and hardened geeks equally.
The 2018 Etna Bianco Superiore Pietra Marina captivates with a savory
blend of crushed rocks, raw almonds and musky dried apricot. It's deeply
textural with a saline tinge to its orchard fruits and brisk acidity that
maintains energy throughout. The 20...
On the mountain. Grapes selected from vineyards located on the Eastern and Southern slopes of Mount Etna, which are particularly suited in terms of high elevation and abundant luminosity.
In the vineyard. Carricante 100%, Etna’s noble autochthonous white grape variety. The berry is medium-sized with very pruinose skin that is greenish-yellow in color. The bunches are of average length and scattered. The vines are grown on sandy, volcanic soils that are rich in minerals, with sub-acid reaction. Plants range in age from 20 to 60 years and are trained in both “alberello” (head-trained bush) and spurred cordon systems, with densities of 6,000 to 7,000 vinestocks per hectare and yields of 7,000 to 8,000 kg/ha. Vineyards vary in elevation from 700 m (c. 2,300 ft) to 950 m (c. 3,100 ft) a.s.l. The climate type ranges from high hill to mountain, with a humid and rainy cooler season, high ventilation and a significant diurnal range.
In the cellar. The grapes are harvested by hand around mid-October, de-stemmed and soft-pressed. Fermentation lasts 12 days and takes place in stainless steel vats at a controlled temperature of 18°C, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the celllar. The wine then matures in stainless steel on the fine lees for a while and then refines in the bottle for 2-3 months.
In the glass. The wine has a pale yellow color, with bright greenish tints. The nose is intense and delicate with hints of apple. The palate is dry and mineral with pleasant acidity and salinity, persistent and harmonious. Serving temperature: 10 – 12° C
At the table. This wine pairs well with fish and seafood.
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