Nerum red- rosso 2014 riserva amphora - anfora
Organic and natural wine without adding or removing anything in the cellar. The grape juice is put into amphora which is insulated with natural resin and beeswax and is then buried 3 meters under the soil for 3 years
Grape: Sangiovese - Canaiolo - Ciliegiolo 85% Trebbiano - Malvasia 15%.
Harvested by hand at the end of September
Contains natural sulphites
Color:Deep ruby red with purple glints
Fragrance: Intense perfume with well define honey and resin glints
Keynotes: sweet taste owing to the explosion of flavors due to the insulation of the amphora and by the exchange of the soil minerals which finishes with a very dry and tannic taste
Pairings: Red meats, seasoned cheeses,
Production:just 80 glazed earthenware amphoras decorated with real pure gold
Natural certified Amorin corks, amphora sealed with red shellac
Serving temperatures:serving at 16° C.
Decantfor 30-60 minutes
Organic and natural wine without adding any chemical additives, vinified in terracotta jarsinsulated with natural resin and beeswax from own breeding, at a depth of 3 meters.
Grapes: Sangiovese - Canaiolo - Ciliegiolo 85% Trebbiano - Malvasia 15%.
Harvested by hand at the end of September. Alcohol content 13.5%.
Contains natural sulphites.
Color:ruby red with deep ruby purple reflections.
Scent:unique, intense and well defined with hints of honey and resin.
Taste: Initially it may seem sweetish due to the explosion of flavors deriving from the isolation of the vessel and the exchange with the minerals of the soil, but it ends up being very dry and tannic.
Pairings:to be combined preferably with red meats or seasonal cheeses, suitable for a quiet evening with friends or for everyday meals. Contains natural sulphites.
Quantity:alone80 amphoraein glazed terracotta anddecorated with real pure gold da 2L
Amorin certified cork stopper; amphora sealed with red shellac
Temperature: 16° C.
To dodecantfor 30-60 minutes before serving.
The grape juice is put into amphora which is insulated with natural resin and beeswax and is then buried 3 meters under the soil for 3 years
Il succo d' uva viene messo in orci coibentati e sigillati con resine vegetali e cera delle nostre api e riposto sottoterra a 3 metri di profondità dove vinifica per 3 anni.