At the end of the 1800’s, Giuseppe Benanti, grandfather of Dr. Giuseppe Benanti, began the production of wines on one of his father old farms on the slopes of Mount Etna in Viagrande, Catania. During his study about the Etnean soil, Giuseppe, also investigated particular clones of indigenous vines and new oenological techniques to reproduce ancient fragrances. As a result of this study, unique wines recreating old flavors and taste have been produced keeping them intact over the years. Nerello Mascalese 80%, indigenous Etnean red grape, King of Etna. Nerello Cappuccio 20%, a variety grown on Mount Etna for centuries, sweet and scarcely tannic. Area: Northern and Southern slopes of Mt. Etna . Climate: Humid and rainy in the cooler season, high ventilation, luminosity and significant temperature excursions. Soil: Sandy, volcanic, rich in minerals. Age and training: 15 to 60 years. Trained with free standing bush (“alberello”) and spurred cordon. Vinification: Hand-picked harvesting in October, softly pressed. Fermentation at 25°C in stainless steel vats, 20-25 days long maceration, patented indigenous yeasts. Vinification partly in stainless steel and used barriques (for 8 months) until bottling. Refining in bottle for 2-3 months. Tasting notes: Pale ruby red, intense with hints of ripe fruit. Dry, balanced, mineral with a pleasant acidity and remarkable persistence.