2023 Ayunta Nerello Mascalese Rosso, Etna, Italy Robert Ampeau Fermentation lasted an incredibel 229

Fermentation lasted an incredibel 229 days

Di Constanzo emphasizes purity of fruit by limiting manipulation from the time the grapes are brought in

Cremant de Bourgogne Plaisirs de Pégase

and fermented at 18°C

maceration on the skins in new barrel from Tonnellerie de Champagne "

2023 Ayunta Nerello Mascalese Rosso, Etna, Italy Robert Ampeau Fermentation lasted an incredibel 229100% Nerello Mascalese. Traditional yet easy going style of red wine, that is once known and called pista emmutta (Meaning: press it and put in the barrel straight away). The grapes are entirely sourced from the northern slope of Etna, between Passopiscoaro and Randazzo. Altitude at 650 700 meters on volcanic soils. All work in the vineyards is done by hand. Gentle pressing with short carbonic maceration followed by fermentation in a cement vat. Aging