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Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 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: wild cherry, dried rose, volcanic ash, tobacco
Palate: tart cherry, iron, dried herbs, smoky mineral
From Rovittello on the north slope, this Benanti red shows the classic Etna paradox: light ruby colour but profound mineral depth, firm tannins and soaring acidity demanding patient cellaring.
What it pairs with
-
Braised rabbit with rosemary and olives
Firm tannins and herb savouriness complement the gamey richness. -
Pork sausage alla siciliana
The wine's iron-and-cherry profile cuts through pork fat cleanly. -
Caponata di melanzane
Sweet-and-sour aubergine echoes the wine's tart cherry acidity.
How to serve Benanti Rovittello
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Braised rabbit with rosemary and olives, Pork sausage alla siciliana, Caponata di melanzane. Match the wine's structure to the dish's fat and salt.
History
Rovittello is the north-slope contrada where Benanti farms pre-phylloxera Nerello Mascalese on alberello-trained vines. The cuvee was one of the first single-contrada Etna Rosso bottlings, predating the wave of single-vineyard bottlings that defined the Etna renaissance in the 2000s.
- 1993: First Rovittello vintage, an early single-contrada Etna Rosso release at Benanti
Facts
- Producer
- Benanti Viticoltori · visiting guide
- Grapes
- Nerello Mascalese (90%), Nerello Cappuccio (10%)
- Classification
- Etna Rosso DOC
- Oak
- 24 months in large Slavonian oak botti
- ABV
- 13.5%
- Price
- €35-50 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1993
Frequently asked about Benanti Rovittello
What does Benanti Rovittello taste like?
On the nose, wild cherry, dried rose, volcanic ash, tobacco. On the palate, tart cherry, iron, dried herbs, smoky mineral. Structurally medium-bodied, firm tannins, high acidity with a long, savoury finish. From Rovittello on the north slope, this Benanti red shows the classic Etna paradox: light ruby colour but profound mineral depth, firm tannins and soaring acidity demanding patient cellaring.
When should I drink Benanti Rovittello?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Benanti Rovittello?
Braised rabbit with rosemary and olives is the canonical pairing. Other strong matches include Pork sausage alla siciliana and Caponata di melanzane. Firm tannins and herb savouriness complement the gamey richness.
What grapes are in Benanti Rovittello?
The blend is Nerello Mascalese (90%), Nerello Cappuccio (10%). The wine is classified as Etna Rosso DOC.
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