"Nzemmulla" 2018 - Bruno Ferrara Sardo

"Nzemmulla" - Bruno Ferrara Sardo

"Nzemmulla" by Bruno Ferrara Sardo is an intense red wine that comes from pure Nerello Mascalese grapes on the slopes of Etna. The vineyard is located in Contrada Allegracore, a few kilometers from the center of Randazzo, at an altitude of 700 meters, in an ideal position to enjoy the surrounding panorama. The soil is of volcanic origin with variable depth lava substrate. The vineyard, planted partly 40 years ago and partly over 50 years ago, has been cultivated with respect for nature for over twenty years, without the use of herbicides, fertilizers and chemicals. The grapes are fermented spontaneously in steel with maceration on the skins for 14 days. Refine for 15 months, of which 9 in steel and 6 in the bottle. It has an intense ruby ​​red color. The nose expresses hints of small red fruits and spicy hints. On the palate it is of good structure, warm and soft, with a finish of excellent persistence. Nzemmula is memory, but not only: it is a wine that expresses its intrinsic characteristic of sharing, its ability to establish and forge relationships. Hence the choice of the name "´nzemmula" which in the local dialect means "together" and wants to be an invitation to the joy and pleasure of sharing.

Service

We taste it to a 16/18 ° temperature in large balloon glasses. everyday wine, but if a few years left to rest in the cellar can give great emotions.

Pairings

Perfect to accompanies pasta dishes, risottos, meat to try with succulent roasts, lamb chops with rosemary. 

The company: Bruno Ferrara Sardo

In 1993 Bruno Ferrara Sardo began to cultivate the small vineyard previously worked by his grandfather. Other small particles were added to the hectare and 20 owned ares; today the company has 1.98 hectares a few kilometers from the town of Randazzo, in the Allegracore district, on the northern slope of Etna, the position considered most suitable for the production of great red wines. At 700 meters above sea level, on a volcanic terrain, the Nerello mascalese reigns supreme, counterpointed here and there by some strains of Nerello hood. From the beginning Bruno decided to ban the use of chemicals, reserving only small quantities of copper and sulfur for treatments. The soil is softly worked, leaving room for spontaneous grassing, as far as possible thanks to the delicate botanical balance of the Etna environment. In the cellar the goal of the winemaker is to accompany the good result painstakingly achieved in the countryside without hindrance. For this reason, the low yields and naturally late harvests of this territory are followed by a little interventionist winemaking, which uses only decanting to govern the parable of the wine. Spontaneous fermentations entrusted to indigenous yeasts, without filtration, without clarification, without added sulphites. This is how "'Nzemmula", Bruno's only wine - alternatively labeled as Etna Doc, Terre siciliane Igt or Rosso vino - responds to the author's wish, to be an "emotional and exciting red, which nourishes the soul and it is good for the heart ".