Assai Amuri 2022 - Nasciri

Assai Amuri - Nasciri 

Assai Amuri by Nasciri is a red wine that stands out for its unique blend of Aglianico and Greco Nero. The vinification, which includes delicate destemming and maceration for approximately 6-7 days, allows intense aromas and flavors to be extracted from the bunches. After fermentation, the wine matures for 9 months in steel barrels, a process that enhances its fresh and fruity characteristics. The result is a wine of a fascinating ruby ​​red, which opens with enveloping aromas of red berries and floral notes of violet. On the palate, it offers well-present tannins and a complexity that invites you to savor it slowly. Its intense and fruity notes make it an ideal pairing for game and legume dishes, thus enriching every meal with its depth and vitality. A wine that will surely win over lovers of rich and aromatic reds.

Service

We taste it at a temperature of 16/18° in tulip glasses. Wine to be drunk immediately but left in the cellar for a few years can give great emotions.

Pairing

Perfect with red meat main courses, it is also worth trying with a selection of aged cheeses. It gives its best with a cut of beef.

Cellar: Nasciri

Nasciri is located in an uncontaminated oasis 2 km from the historic center of Gerace, on the Ionian coast of Reggio, far from any source of pollution. The name Nasciri is taken from the Calabrian dialect which means "to be born", and indicates the efforts of Francesca and Domenico, the owners, to revive the ancient agricultural land. Today the company extends over 20 hectares, of which 7 are olive groves and approximately 7 are vineyards: a small paradise that enjoys a privileged view of the sea and a sunny climate, perfect for the ripening of the grapes. Francesca and Domenico adopt the principles of permaculture and biodynamics with the aim of making the most of the local vines while enjoying a unique situation, which sees the Ionian Sea 5 km as the crow flies and the mountain (Aspromonte) 10 km away. Plants from 2010, average yields of less than 50 quintals per hectare, only steel and maturation on the lees are elements common to all the wines produced from the various local grapes.