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

full skin fermentation and extended maceration for 6+ months Natural primary fermentation

went direct to press and the juice was barrel fermented using only native yeasts

Aged for approximately 18 months in 100% new and used French oak barrels

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