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.
Il vino ottenuto da parziale appassimento sulla pianta risulta opulento, potente, ma finemente equilibrato.
Le note candite si avvolgono a quelle tostate regalando al palato pienezza e sensualità.
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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