760m 2020 - Azienda Agricola Sciara

760m  - Azienda Agricola Sciara 

7760m by Azienda Agricola Sciara is a red wine made from Nerello Mascalese grapes which come from vines with an average age of 70 years which are found in the Sciara Nuova and Taccione districts, on volcanic rocks and sands located at 720 – 770 meters above sea level. Refines for 19 months in oak barrels of various sizes and glass containers. Production of 4170 bottles. A wine in which the aromatic intensity extends into sensations of stones and dried berries that emerge between a sensation of anchovy paste and ferrous notes. On the sip it is well structured and rich in substance. The pseudo-caloric sensation brings with it hints of figs and black fruits, saline notes and a woody finish. The wine expresses itself at its best at least half an hour after opening.

Service

We recommend serving it at a temperature of 16/18° in tulip glasses. Wonderful evolution in the bottle with an ideal consumption in a few years if well preserved in a cool, damp and dark cellar in a horizontal position.

Pairing

It should be paired with roasted red meats, game, aged cheeses, spicy foods, very tasty dishes in general.

The cellar: Azienda Agricola Sciara

We are located in Randazzo, in the province of Catania, a municipality located on the northern side of Etna, at 765 meters above sea level. Here stands the Sciara Agricultural Company, a winery founded in 2015 by Stef Yim, an Asian American who, after having refined himself as sommelier in Los Angeles and aware of winemaking experiences in California and France, he becomes a winemaker. He grasps his belief in the uniqueness of the volcanic soil of Etna, so much so that he wants to push himself ever closer to the crater. Its Nerello Mascalese and Nerello Cappuccio vineyards, with an average age ranging from 12 to 65 years, are located between 720 and 770 meters above sea level, and draw their strength from the volcanic and sandy soils of the Sciara Nuova and Taccione districts on Etna. The vinification takes place with spontaneous fermentations, and the refinements in oak barrels of various sizes and glass containers. This is how refined and intriguing wines are born, with a limited production of very few bottles.