Profile

Structure

Bodymedium
Tanninlow
Acidityracy
Sweetnessdry
Oaknone or neutral

Drinking window

Best 5 to 15 years from vintage.

vintage5 yrs15 yrs17 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

Medium-bodiedLow tanninRacy acidityDryLong, Mineral finish

Aroma: white peach, citrus blossom, volcanic mineral, fennel

Palate: lemon zest, green apple, saline, chalky mineral

The benchmark Etna Bianco Superiore from Milo: Carricante of crystalline mineral purity, volcanic salinity, and piercing acidity that rewards 8-plus years of cellaring.

What it pairs with

With cheese

Provola dei Nebrodi Our pick Fresh provola is sweet and slightly acidic with a soft ivory paste. Carricante from Milo is dry with racy acidity and a saline, chalky finish, which lifts that milk sweetness and keeps a peppery aged wheel in check.

How to serve Benanti Pietramarina

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 smaller all-purpose white glass: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled swordfish with capers, Sea urchin pasta, Fresh ricotta with herb crostini. Match the wine's structure to the dish's fat and salt.

History

Pietramarina comes from the Milo contrada on Etna's east slope, one of the few zones entitled to the Etna Bianco Superiore denomination. Benanti revived Carricante vinification in the 1980s-1990s after decades of decline; Pietramarina debuted with the 1990 vintage and remains Sicily's most celebrated white wine.

  1. 1990First Pietramarina vintage released, establishing Milo Carricante as a serious ageing white
  2. 2001Etna DOC regulations amended to recognise Superiore sub-denomination for Milo whites

Facts

Producer
Benanti Viticoltori · visiting guide
Grapes
Carricante
Classification
Etna Bianco Superiore DOC
Oak
Stainless steel only; no oak
ABV
13.0%
Price
€35-55 at retail
Drinking window
5-15 from vintage
First vintage
1990

Frequently asked about Benanti Pietramarina

What does Benanti Pietramarina taste like?

On the nose, white peach, citrus blossom, volcanic mineral, fennel. On the palate, lemon zest, green apple, saline, chalky mineral. Structurally medium-bodied, low tannins, racy acidity with a long, mineral finish. The benchmark Etna Bianco Superiore from Milo: Carricante of crystalline mineral purity, volcanic salinity, and piercing acidity that rewards 8-plus years of cellaring.

When should I drink Benanti Pietramarina?

Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Benanti Pietramarina?

Grilled swordfish with capers is the canonical pairing. Other strong matches include Sea urchin pasta and Fresh ricotta with herb crostini. Volcanic salinity echoes the capers; racy acidity cuts the oily fish.

What grapes are in Benanti Pietramarina?

The blend is Carricante. The wine is classified as Etna Bianco Superiore DOC.

Tags

carricante dry iconic medium body medium term mood contemplative mood elegant occasion cellar occasion special old vines old world pairs with oily fish pairs with shellfish pairs with white fish price premium racy acid single vineyard still white

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