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.
Un colore paglierino attraversato da sfumature verdi. Al palato i sentori di melone e frutta candita sono sostenuti da note di mango, kiwi e caprifoglio. La naturale acidità conferisce struttura e freschezza alla complessità del bouquet. 🥝 🌼 🌱 Brilliant yellow straw with olive hues. Lifted tropical melon and candied fruits are supported by intense mango, kiwi and honeysuckle on the palate. The natural acidity provides structure and freshness to the complex array of sweet tropical fruits. #baronemontalto #baronemontaltowine #experiencesicily #whitewine #grapes #sicilia #sicily #wine #vino #winelovers #winetime #instawine #winepassion #winery #winelife #wine🍷#redwine #vinorosso #ilovewine #lovewine #wineaddict #instavino #wineoclock #cheers #winewinewine #winesofinstagram #wineoftheday #cheersgo to post
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When in Agrigento, you cannot miss the special local goat cheese! Goats here are not just regular goats: they are “girgentane” (from Agrigento), with beautiful spiral horns. Their cheese is special as well (and it is a Slow Food presidium): we tried it in the special reciepe at Nzolia wine bar with other amazing ingredients. #experiencesicilygo to post
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Nero d'Avola Passivento 2015Silvergo to page
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