Profile

Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Oaknone or neutral

Drinking window

Best 1 to 4 years from vintage.

vintage1 yrs4 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryCrisp, Short-Medium finish

Aroma: wild strawberry, rose petal, pink grapefruit

Palate: red cherry, citrus zest, mineral, fresh herbs

A pale, delicate Etna rosato from Nerello Mascalese: vibrant red-fruit aromatics, high acidity and a saline volcanic finish typical of the east-slope terroir.

What it pairs with

  • Grilled red mullet The rosato's delicate fruit and salinity echo the sweet red mullet flesh.More wines for fish →
  • Sicilian arancini Fresh acidity cuts the fried richness; the wine's light body refreshes.
  • Tomato bruschetta with basil Bright red-berry notes harmonise with the tomato's sweet acidity.More wines for vegetables and salads →

With cheese

Vastedda della Valle del Belice Our pick Fresh Vastedda is a little tangy but not piquant, with butter first. A light Nerello Mascalese rosato with high acidity, wild red fruit and a saline edge keeps pace with the tang and leaves the butter alone.

How to serve Benanti Etna Rosato

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a flute or tulip-shaped rosé glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled red mullet, Sicilian arancini, Tomato bruschetta with basil. Match the wine's structure to the dish's fat and salt.

History

Benanti's Etna Rosato was introduced as consumer interest in Sicilian rose wines grew in the mid-2000s, showcasing the pale, elegant style that Nerello Mascalese produces when briefly skin-contacted. The wine captures the volcanic energy of the east slope in an immediately approachable format.

  1. 2005First rosato vintage added to the Benanti range

Facts

Producer
Benanti Viticoltori · visiting guide
Grapes
Nerello Mascalese
Classification
Etna Rosato DOC
Oak
Stainless steel only
ABV
13.0%
Price
€18-28 at retail
Drinking window
1-4 from vintage
First vintage
2005

Frequently asked about Benanti Etna Rosato

What does Benanti Etna Rosato taste like?

On the nose, wild strawberry, rose petal, pink grapefruit. On the palate, red cherry, citrus zest, mineral, fresh herbs. Structurally light-bodied, low tannins, high acidity with a crisp, short-medium finish. A pale, delicate Etna rosato from Nerello Mascalese: vibrant red-fruit aromatics, high acidity and a saline volcanic finish typical of the east-slope terroir.

When should I drink Benanti Etna Rosato?

Drink 1-4 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Benanti Etna Rosato?

Grilled red mullet is the canonical pairing. Other strong matches include Sicilian arancini and Tomato bruschetta with basil. The rosato's delicate fruit and salinity echo the sweet red mullet flesh.

What grapes are in Benanti Etna Rosato?

The blend is Nerello Mascalese. The wine is classified as Etna Rosato DOC.

Tags

drink young dry high acid light body mood easygoing mood refreshing nerello mascalese occasion aperitivo occasion summer occasion weeknight old world pairs with aperitif pairs with shellfish pairs with white fish price trade up still rose

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