Profile

Structure

Bodymedium
Tanninfirm
Acidityhigh
Sweetnessdry
Oaklarge or old casks

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 above is our own.

In the glass

Medium-bodiedFirm tanninHigh acidityDryLong, Savoury finish

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

With cheese

Maiorchino Our pick Maiorchino is delicate for a pecorino when young and turns piquant, ageing from about 8 months to as long as 24. Etna Rosso crus bring firm tannin, high acidity and dark cherry depth, the structure for an old, sharp wheel.

How to serve Benanti Rovittello

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1993First 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.

Tags

cellar worthy dry firm tannin high acid iconic medium body mood contemplative mood rustic nerello cappuccio nerello mascalese occasion cellar occasion special old vines old world pairs with game pairs with mushroom pairs with pork price premium single vineyard still red

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