Il modo in cui facciamo anfora Rosso – translation: the way we make red amphora
Ray and Maree fell in love with the Etna Rosso they drank while in Sicily, the only problem was there is no Nerello Mascalese fruit available in Australia. Some parcels of Sangiovese, Aglianico, Sagrantino, Nebbiolo & Pinot Noir were skillfully blended, fermented and rested in 800lt Tuscan, handmade amphora for 11 months.
Juicy black plums and dried herbs on the nose, blackberry, cherries and cooking spices on the palate, and most of all deliciously drinkable.
