Ammasso means a traditional winemaking technique that still today is used to vinify the best parcels in Sicily.
Nero d'Avola, Nerello Mascalese, Merlot, Cabernet Sauvignon
Sicily - Santa Ninfa - Belice Valley.
Soil predominantly consisting of limestone, clay, and iron. Mediterranean climate.
The best grapes are hand-picked and placed in single layers of small cases of maximum 5kg each.
Grapes are stored for 4 weeks in a controlled temperature fruit chamber room. The natural enzymatic processes develop the peculiar aromas and taste profile. Grapes are gently handled to preserve their delicate balance. The wine rests for 8-10 months in medium toasted oak casks. After 4 months in the bottle, the wine starts showing its best expression.
Guyot training system.
The wine obtained from partially dried grapes results opulent but gently balanced. Candied notes and toasted hints ensure a flavorful and sensual palate. To be served between 14 and 16°C
A fruit driven red best paired with savory meat dishes, baked pasta, and matured cheeses. Serve between 14-16°C. / 57-60°F. Serve up to 1 hour after opening.
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