Benanti winery
Benanti is a native family of Etna that respects and protects our volcano. The emotions, the colors and the shadows of Etna can be tasted and perceived in every glass of Benanti wine. Their deep love for the territory has guided their work as winemakers for generations, from safeguarding the traditional landscape to the daily commitment in the vineyard and the preservation of their bottled wines.
Benanti wines are inscribed with character, authenticity and elegance, virtues that make them recognizable and memorable, avoiding ephemeral novelties and fashions of the moment.
The vines are indigenous;
The grapes are harvested by hand;
The high planting densities are combined with low yields;
The winemaking takes place with the help of autochthonous yeasts.
Making wine on Etna requires respect and love for the territory, knowing that the territory and the inseparable centuries-old bond of vine and slope will guide you.
Nothing gives more satisfaction to the Benanti family than making recognizable wines with great character, typicity and elegance, capable of generating strong emotions in those who drink them and worthy of being remembered over time.
Wines
ICONS
These wines are true benchmarks of Etna viticulture, for which they are ambassadors in the world. They have their roots in the history of the winery, but they have evolved further to reach new heights of excellence:
- Pietra Marina Etna Bianco Superiore;
- Rovittello Particella No. 341 Etna Rosso Riserva;
- Serra della Contessa Particella No. 587 Etna Rosso Riserva.
Mazara Red Prawn
It was in ancient times when Sicilian fishermen began fishing these delicious crustaceans in the Mediterranean waters, and today the Red Prawn of Mazara del Vallo plays a fundamental role in Italian culinary tradition.
In order to remain faithful to traditional techniques and be sustainable, the Red Prawn is only fished during short periods of the year and when the presence of the shrimp is massive in the waters near Mazara del Vallo.
The Red Prawn is considered to all intents and purposes a luxury product and remains highly prized by seafood enthusiasts because besides being rich in protein, vitamins and essential minerals, its tender and crunchy texture and sweet and slightly salty flavour make it the ideal accompaniment to fresh ingredients with a Mediterranean aroma.
Balik Salmon
From its very beginnings up through the modern day, the history of Balik has been shaped by passion, attention to detail, and a dash of whimsy. Why? Because it all began with an actor and his partner, who fulfilled their dream and bought a 300-year-old farm in Erbsol, surrounded by a pristine landscape of rolling hills.
His dream was to cultivate nothing less than the “king of fish” in Ebersol – the salmon.
Contacts with salmon breeders in Norway are quickly established, but what is missing is a mastery of the smoking craft. As fate would have it, one day Hans Gerd Kübel meets in Berlin the grandson of the last purveyor to the court of the Russian czar who had kept his grandfather’s knowledge. So, Kübel convinced him to teach him the art of smoking salmon.
Therefore, Balik remains the sole keeper of this traditional secret recipe to this day.
For Balik, only the finest Norwegian farmed salmon is processed and refined, Salmo Salar, which is fed with species-appropriate food from sustainable sources in humane rearing.
After three years in the icy waters of the fjords of Norway, the fine fish have reached their ideal weight and arrive as a whole fish in the Swiss mountains.
Quality needs leisure. To refine the precious fish, the experienced staff take four to five days to prepare for shipping to all parts of the world. They work with love for craftsmanship and unconditional passion.
Method
On the first day of the traditional refining process, the salmon slowly thaw in flowing, pure water from its own mountain spring. On the following day, the salmon are carefully cut in half, then gently hand-refined with a premium salt and stored overnight.
After the first refining steps, the halves of the salmon are now placed horizontally in the heart of the manufactory, the smoker. Here they are surrounded by soft, not too warm smoke for the next ten to twelve hours.
Which wood is used for smoking is a trade secret. One will not be able to coax more out of any employee than the statement that it is a local species and that it must be stored and dried for 4-6 years for the perfect refining process. For smoking, whole logs are used.
The Balik salmon is and remains something for special moments, for experiencing excellent culinary art.
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