Cantine Amato srl
Description
It was in the 1930s when Vincenzo Giardina Papa, who had emigrated to America when he was very young, decided to return to his homeland. His return to Sicily and the fact that he missed, more than anything else, the typical dishes of the island’s gastronomic tradition led him to open a small tavern in Piraino, in the province of Messina.
This is the beginning of the story of the Amato winery: following in Vincenzo’s footsteps, his son-in-law Rosario Amato founded a winery in 1958 in Contrada S. Ignazio in Piraino. Here is where the company, in a larger, more modern and technological version, is still based today.
Products
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.
Cuvè federico
Vineyards cultivated at between 300 and 350 metres above sea level on calcareous-clayey soils. Harvested at the beginning of August.
Pale lemon-green colour, with a numerous perlage and good persistence. Lively and fine bouquet of citrus fruits and Mediterranean scrub, accompanied by hints of bread crust and hazelnuts. The taste is refreshing, with a marked acidity where notes of citrus emerge. Light, savoury and persistent.
PAIRINGS: Fried seafood and meat, goat and blue cheeses, aperitifs.
Catarratto
Vineyards cultivated in the hills between 340 and 400 metres above sea level on clayey soils. Harvested at the end of September. Soft pressing, fermentation at controlled temperature for 8-10 days. Maturation in stainless steel tanks for three months and refinement in the bottle for a further three months.
Catarratto with an intense bouquet of peach, white melon, medlar and aromatic herbs. Very balanced and fresh on the palate. Medium-bodied and enveloping with a persistent and savoury finish.
PAIRINGS :Seafood aperitif, seafood and meat dishes, seafood main course.