Aging: 10-15 days maceration at 21°C and completion of fermentation in steel. Aged partially in medium-roasted Tonneaux made from French oak from Allier for 15 months, and partially in stainless steel. Refined in the bottle for 6-8 months.
Tasting Notes: Intense ruby-red color owing to the presence of Nerello Cappuccio in the blend. Aromas of red fruit, undergrowth and vanilla. On the palate the wine is Intense, delicate, intriguing, enveloping and velvety, with sweet, ripe tannins.
Vineyard Notes: The soil is volcanic in origin, of varying depths. It has a sub-acid reaction and is rich in organic substances. Soil texture is loamy-sandy, with an abundance of skeleton grains in certain areas of the vineyard. Soils are generally fertile, well-drained and with excellent root exploration. Cover crops of leguminous and/or grass species have been grown since 2007.
Production Notes: Bunches are picked by hand and collected in crates, and macerated for 15 days, at approximately 24°C. The fermen- tation is carried out in steel at around 25°C, for 20 to 30 days. The resulting wine is aged partly in Tonnaux for at least 15 months, and partly in steel. Before bottling the wine, the total sulphur dioxide is checked and, if necessary, it is topped up (adding only a few grams to ensure the product is stable, and that it can withstand stresses caused by transportation, high tempera- tures etc.). The temperature is then lowered to stabilise the wine before bottling.
Winemaker Notes: Diego, Ambra and Mauro, the apples of their grandfather Vincenzo’s eye, provide the name DAM. Its dark colour is that of its homeland, Etna, which warms the heart of our wine. It has an elegantly intense ruby hue, with notes of blackberry and cherry, a mineral tang and hints of spice. It has a persistent character and tannins that are sweet and mellow on the palate.
Food Pairing: Traditional Etna cuisine, matured cheeses, soups, sword fish.
