2023 Ayunta Nerello Mascalese Rosso, Etna, Italy Robert Ampeau went direct to press and

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

and fermented at 18°C

Alsace Grand Cru

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

with a complex forest medley of pine needles

2023 Ayunta Nerello Mascalese Rosso, Etna, Italy Robert Ampeau went direct to press and100% 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