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(2021) From vineyards that rise to 900 metres on the volcanic slopes of Mount Etna, the Nerello Mascalese grape variety is proving to be something of a star. It often shows a pale, Pinot-like character, and that is true in this example, with small cherry and redcurrant aromas, and a definite undertow of briar and truffle. Ageing in barrel adds just a supportive sheen of oak. In the mouth this is dry and arguably lean, but that gives precision and freshness, the gentle red fruits and keen balance of acidity and tannin extending the finish. Watch the video for more information.
(2021) Made from 70% Nero d’Avola fermented in open top barriques, plus Frappato fermented in amphorae where it remains in contact with the skins for up to 12 months. The wines are then blended and aged for six months in barriques and botti. There's an Amarone-like character here, a little bit dusty and yet with cherry and vanilla in the mix. In the mouth it is nicely elegant, with enough fruit sweetness but plenty of balancing sours and acids, the finish gastronomic and mouth-watering. Unusual and enjoyable.
(2011) Field blend, mostly Nerello Mascalese, also Alicante Bouschet, Uva Francesa, and a small percent of white grapes - softens the wine a little. Lovely pale colour, beetroot and vegetal rhubarb qualities, but that stone and asphalt character. No fruit here that I can discern. The palate has a huge, dry presence, but fruit still shy: some chicory and liquorice, and a fine, dry medium body. This is a tank sample.
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