Il modo in cui facciamo anfora Rosso
"the way we make red amphora"
This is the result of winemakers’ love for wine of Sicily.
Some parcels of Nebbiolo, Pinot Noir & Schiopettino were skillfully blended and aged in amphora with the flavour profile and texture of Siciliy at the forefront.
Cherries and dried herbs on the nose, vibrant plums and cooking spices on the palate, and most of all deliciously drinkable.
Fermented and rested in 800lt Tuscan, handmade amphora for 11 months.
Variety: Nebbiolo, Pinot Noir, Schiopettino