Nerello mascalese

Nerello mascalese

Vineyards cultivated in the hills between 300 and 350 metres above sea level on clayey-calcareous soil.

Harvested at the beginning of October. Fermentation in contact with the skins for 8-10 days, followed by spontaneous malolactic fermentation in stainless steel tanks. Maturation continues in stainless steel for 6 months, concluding with ageing in the bottle for 3 months. A Nerello Mascalese that tells the story of the varietal in a clear and direct way. Pale ruby red in colour with garnet highlights, it displays a fragrant bouquet of violets, red fruits such as currants and cherries and aromatic herbs. Fresh and energetic on the palate, with medium body and dense, gentle tannins, good persistence and drinkability.

PAIRINGS: Matured cheeses, tasty first courses of sea, land and meat, second courses with tomato sauce.

Nerello mascalese - Cantine Amato srl

Vineyards cultivated in the hills between 300 and 350 metres above sea level on...

Cuvè federico - Cantine Amato srl

Vineyards cultivated at between 300 and 350 metres above sea level on calcareous-clayey soils....

Catarratto - Cantine Amato srl

Vineyards cultivated in the hills between 340 and 400 metres above sea level on clayey soils....