Benanti

The Benanti winery, one of the most interesting production companies in the Sicilian territory, was founded at the end of the nineteenth century on the slopes of Etna, more precisely in Viagrande, in the province of Catania. It was founded by Giuseppe Benanti, grandfather of the owner of the same name, who has led the company since 1988. The business, which sprouted in an ancient farm, is currently managed by the grandson of the old Benanti with the aim of making the most of the native vines of Sicily. Under the guidance of Giuseppe Benanti junior the winery becomes a real driving force in the world of Italian winemaking. This important production reality offers the vast public terroir wines of notable interest, which stand out for their strong personality. Each label is the perfect synthesis of the marriage between the Benanti family's great love for the vineyard and the highest respect for the local traditional wine culture. The Benanti vineyards are grown on sandy soils and enjoy the beneficial influences of the sea air. The owned vineyard area corresponds to just over 14 hectares and is joined by 10 hectares of rented land. Representing the winery, among others, are two important native vines, Nerello Mascalese and Carricante. In addition to the two vines mentioned, between one row and another there are also other varieties, both native such as Nero d'Avola and Nerello Cappuccio and international such as Sauvignon, Chardonnay, Cabernet Sauvignon, Tannat and others. Among the cultivated vines, some reach 130 years. These centuries-old plants produce rich, concentrated and structured fruits which reveal their excellent organoleptic qualities; bunches which, once vinified, tell in an impeccable way the essence of a territory animated by the volcano. To the Etna vineyards of the Benanti company, Giuseppe junior has added those cultivated on the island of Pantelleria, more precisely in the Pachino area. The company's crops are characterized by a high respect for the environment, which is achieved by embracing the organic farming method. First in the vineyard and then in the cellar the interventions are actually reduced to the bare minimum.