Wines produced in the enchanting area of Etna, at the feet of the giant volcano, have represented for centuries an important and prestigious factor for the Sicilian enology. Despite the difficulties because of the soil strongly conditioned by the eruptions of the volcano Etna, man has been successful in transforming the lavic landscape into one of the most rich agricultural areas of Sicily, and in particular, of valuable vineyards which have been capable of producing generous wines mentioned by many writers in the course of the history of humanity. Vine has been cultivated since many centuries on the volcano Etna, and its particular and unique climate has greatly favored the production of wines which have been renowned from the very beginning and contributed to the development of a strong and well established wine culture in the area. The wine in the Etnean area has always represented an important social and commercial factor. Around the year 1880, the province of Catania had the record of whole Sicily for having the largest acreage destined to viticulture and to the production of wine, about one million of hectoliters at those times.

	Dr. Giuseppe Benanti and his sons in their vineyard

 The production of wine in the Etnean area represented an important commercial resource and most of the wine was loaded on ships and routed towards France, North Italy and in the American continent. In order to ease the transportation of wine in the Sicilian island, it was even build the Circumetnea railroad. The importance of wine was so high that they established at Riposto, a town in the commune of Catania, in 1886 the Enological Bureau and in 1881, by a Royal Decree, was established in Catania the Enological School, among the first ones of Italy, which today is called Technical and Specialized Institute for Agriculture, Viticulture and Enology. The fame and prestige of the wines of the Etnean area, probably known since the fifth - third century B.C., has been successful because of the particular and historical local grapes, of which many have been destroyed as a consequence of the phylloxera, as well as the favorable environmental and climate conditions, factors that are capable of producing high quality wines even today.

 In 1988 Dr. Giuseppe Benanti, continuing the ancient passion of its family, started a study for the revaluation of the wine and viticultural potentialities of the Etnean area, a study which lasted for three years and that allowed him to rediscover and revaluate the prestigious grapes of his land while making them among the most important ones of Italy. This certainly is one of the great merit to be bestowed to the precious and exacting work of Benanti winery, the will to save from extinction many of the autochthonous grapes of Etna and that for centuries have been capable of producing valuable wines. Thanks to the collaboration of wine maker Salvo Foti, as well as the common passion for grapes and wines of Etna, Dr. Giuseppe Benanti has certainly been successful in the revaluation of the historical grapes of Etna such as Nerello Mascalese, Nerello Cappuccio, Carricante and Minnella, a white berried grape which was truly in danger of extinction.

Dr. Giuseppe Benanti in his cellar

 Currently half of the grapes used at Benanti winery for the production of their wines are from vineyards of the estate whereas the remaining part is from vineyards located in the north, east and south sides of the volcano Etna, not belonging to the winery but directly controlled by Benanti in every single phase of the cultivation. These vineyards, generally having an average area of about one hectare, allow Benanti winery to have high qualities grapes coming from different areas, and in particular, represents a need forced by the particular environmental conditions of the area of Etna. In 1991, the first year of production, Benanti winery produced about 20,000 bottles of Etna DOC wine. In 1993, thanks to the particular and favorable vintage, the production was doubled and from that year up to 1996 the production has been of 50,000-60,000 bottles per year. From 1997 the production has increased up to the current figures of 150,000-180,000 bottles. The current production if mainly exported in the European countries, in particular Switzerland, Denmark, Norway, Sweden, Belgium, Germany and Austria, as well as in the United States of America and Japan. To these countries is included, of course, Italy as well.

 The main characteristic of Benanti is to make use, and first of all, to have really revaluated, the rich heritage of the local grapes of the Etnean area. In the wines of the Sicilian winery are frequently found noble and ancient grapes such as Nerello Mascalese, a red berried grape capable of producing truly interesting red wines of good body, Nerello Cappuccio, another interesting red berried grape, Carricante, typical and ancient white berried grape of the Etnean area, and Minnella, another typical white berried grape of the area. To these grapes are also added, although in minimal part, the international Chardonnay and Cabernet Sauvignon, as well as the excellent Nero d'Avola. Wines produced by Benanti winery make use of grapes both blended together and vinified alone, therefore offering to the wine lovers the opportunity of tasting and evaluating the characteristics of every single grape.

 The production of Benanti wines is pretty wide and interesting. Among white wines are included Etna Bianco Pietramarina, produced with Carricante grape, which gives its best after some years of aging in bottle, Edèlmio, produced with Carricante and Chardonnay grapes, fermented and aged in barrique; finally, two mono varietal wines respectively produced with Minnella and Chardonnay grapes. The selection of red wines includes Etna Rosso Rovittello, produced with Nerello Mascalese and Nerello Cappuccio grapes, an interesting wine aged in cask; Lamorèmio, produced with Cabernet Sauvignon, Nero d'Avola and Nerello Mascalese, aged in barrique for at least 18 months; Etna Rosso Serra della Contessa, produced with Nerello Mascalese and Nerello Cappuccio grapes, an interesting and very good wine aged in barrique for more than one year. The range of red wines produced by Benanti winery is completed by three mono varietals respectively produced with Nerello Cappuccio, Nero d'Avola and Nerello Mascalese grapes.

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