LAMORESCA ROSSO, SICILY ITALY

Nero D’avola, Frappato and a little Grenache. Spontaneous fermentation without temperature control. 4 weeks skin maceration. Aged for 12 months in cement tanks. No added sulfur and no filtering or fining. Rich cherry, walnut, dried herbs, brown spices and whiff of pleasantly sweaty funk. Full bodied, almost lush fruit flavour tempered by earth, spice and a thick layer of brick dust tannin. Acidity is well settled, but gives it a delicious crunch, and the finish is layered, earthy and long. Beautiful. It’s a wine that fills and floods the mouth, and delivers satisfaction with every sip. 

About The Wine

The Lamoresca Rosso is a wine made for drinking with gusto.

It's a bright, fleet-footed red blend of Nero d'Avola, Frappato, and Grenache.

The fruit is lovingly farmed by husband and wife team, Filippo and Nancy Rizzo. They see this as a blend of some of their best fruit.

It's a ripe, plump, sunny red wine that shows a cavalcade of red berries, plums and exotic spice.

If you're looking for a charming Italian table wine with a bit of an edge, this will light up any dinner table.

About Lamoresca

Lamoresca was built from the ground up by the hands of Filippo and Nancy Rizzo.

The two had a passion for natural wines and growing things organically. After years spreading the good word of natural wine in retail and hospitality in Belgium, the two moved to Sicily and bought a farm populated with 46 ancient olive trees.

Now their farm, located 50km from the nearest vineyard, produces some of the most compelling, vibrant, and thirst-slaking wines in Sicily.

Their reds are bright, crunchy and have a real sense of life to them, the white is saline and exotic. These are wines of rare character and great energy. Pure, natural, and fundamentally delicious to the last drop.

From The Producer

It is a typically Mediterranean wine, warm and sunny, it is the fruit of the selection of the best company grapes harvested at the highest level of ripeness

Classification: Red Wine
Variety: Nero d'Avola, Frappato, Grenache
Altitude: 430 slm
Soil: sandy and clay-limestone
Training system: espalier and sapling with Guyot and sapling pruning
Plant density: 4500 vines per hectare in the trellis, 7000 vines in the sapling.
Harvest: manual, starting from the last week of September until the end of October
Fermentation: With indigenous yeasts, without temperature control, maceration of max. 30 days on the skins
Aging: for up to 12 months in cement tanks

Blend : Nero d'Avola, Frappato, Grenache
Closure : Cork
Drink Until : 2023
Bottle Size : 750ml