Born from the ashes high on the northern face of Mount Etna,Masseria del Pino, produce a few barrels each year. Their method of making rosé, much resembles what one might have encountered here hundreds of years ago: “We destem the grapes and leave them to macerate in wooden crates for about an hour... and then press off the juice in our basket press. The must goes into tonneaux and fermentation begins naturally.” The heat wave of Sicily summer 17,led the wild yeasts were unable to finish the job, leaving a delightful tinge of sweetness in the wine. Recalling a pulp of fresh pomegranate and stone, this atypical rosé is perfect for dishes featuring assertive spice, garlic, cured olives, or briny anchovy.
Lammidia, Pino Nero
$52.99
2020 - Pino Nero Lithe but broody in temperament, this lighter style Pinot Nero has vibrant acidity and luscious dark fruity tones. Ripened raspberry, black cherry and some game. As it opens more...