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backed by undercurrents of wild strawberries
with a perfect balance between buttery roundness and minerality /p>
The hand-harvested grapes are pressed slowly and undergo a spontaneous native fermentation driven by wild vineyard yeasts inside neutral foudres and barrels
The hand-picked grapes are pressed gently and ferment spontaneously with native wild vineyard yeasts inside large volatile oak casks
mid-October
Giuseppe Cipolla Passofonduto Le Robbe Rosso 2023 Hybrids backed by undercurrents of wildGrape: Nero d'Avola Vintage: 2023 Type: Red The grapes here come from two contrade. The first is the Contrada San Vicenzo, where 15 year old vines of Nero d'Avola trained in guyot grow in opaque limestone and dark clay. The second is the Contrada Torre di Salto dAngio, where the vines are 230 years old and planted in alberello and pergola, including indigenous white grapes whose name Giuseppe does not know. Here was an interesting thread I discovered
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