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Sicily, Italy
100% Frappato. Filippo always starts his wines with a pied de cuve, an early-picked spontaneous ferment used to ‘seed’ a larger fermentation to allow for greater surety without inoculating yeast or bacteria. He de-stems the hand harvested Frappato into plastic ‘tini’ for natural fermentation. At the end of fermentation (sometimes before if tannins are too intense) he uses an old-fashioned manual basket press for softly pressing the must back to avoid pulling ‘sharp tannins.’ The wine is aged in concrete through the winter and is racked at least three times. He does not believe in filtering ever but he will sometimes use miniscule doses of sulphur at bottling in order to protect the wine for travel depending on pH and VA. A gorgeous shade of cherry in the glass, it impresses with gentle notes of wildflowers and bitter herbs. On the palate it's all pomegranate, wild raspberries and violets. A beautiful light red with so much character. Pair with red capsicum involtini or sundried tomato bruschetta.
100% Frappato. Filippo always starts his wines with a pied de cuve, an early-picked spontaneous ferment used to ‘seed’ a larger fermentation to allow for greater surety without inoculating yeast or bacteria. He de-stems the hand harvested Frappato into plastic ‘tini’ for natural fermentation. At the end of fermentation (sometimes before if tannins are too intense) he uses an old-fashioned manual basket press for softly pressing the must back to avoid pulling ‘sharp tannins.’ The wine is aged in concrete through the winter and is racked at least three times. He does not believe in filtering ever but he will sometimes use miniscule doses of sulphur at bottling in order to protect the wine for travel depending on pH and VA. A gorgeous shade of cherry in the glass, it impresses with gentle notes of wildflowers and bitter herbs. On the palate it's all pomegranate, wild raspberries and violets. A beautiful light red with so much character.
Pair with red capsicum involtini or sundried tomato bruschetta.
Varietal / Blend: Frappato
Decant: Not necessary
Closure: Cork
Farming Practices: Organic
"Azienda agricola Lamoresca is a young, small agricultural farm in the heart of Sicily. We grow 1000 olive trees and 4 hectares of vineyard. We choose to let nature do its work in the field and in the cellar. In the year 2000, we purchased our first piece of land, an olive grove with 46 very ancient olive trees of the local “Moresca” variety, after which we named our farm “Lamoresca”. Year after year, the farm grew and now we cultivate about 10 hectares of land, vineyard and olive grove, with the greatest respect for nature. Lamoresca is located in the hills, at an altitude of 430 metres above sea level. The soil is of sandstone and clay. The climate is typical Mediterranean : dry, very warm in the summer, very little rain. The chosen variety of grapes are adapted to our soil and climate. We try to make a wine with a character of its own, without following fashion or trends. We make 3 red wines: “Lamoresca Rosso” is a blend of Nero d’Avola, Frappato and Grenache grapes, “Nerocapitano”, 100% Frappato, and “Mascalisi”, a blend of Nerello Mascalese grapes (70%) and Frappato. The white wine “Lamoresca Bianco” is made from Vermentino-grapes."
