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Structure
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 in the header is our own.
In the glass
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
-
Grilled swordfish with capers
Volcanic salinity echoes the capers; racy acidity cuts the oily fish. -
Sea urchin pasta
The wine's briny mineral core pairs perfectly with oceanic richness. -
Fresh ricotta with herb crostini
Bright acidity lifts the soft cheese; citrus aromatics harmonise.
How to serve Benanti Pietramarina
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass: the bowl shape rewards the wine's structure.
- 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.
- 1990: First Pietramarina vintage released, establishing Milo Carricante as a serious ageing white
- 2001: Etna 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
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