Mastro di Baglio Mascarìa
$32.00
3 in stock
Vintage: 2021
Region: Sicily, Italy
Viticulture: Organic
Grape varieties: 100% Nero d’Avola
Mastro di Baglio Mascarìa is a lush and full Sicilian red made from Nero d’Avola. Rich and supple dark berries, earthy spices, green peppercorns, and chewy tannins. Organically grown on a vineyard overlooking the ocean with plenty of sunlight throughout the year. The grapes were hand-harvested and macerated for 9 days. Fermentation starts with native yeast. The wine was bottled unfined and unfiltered, with no added sulfites.
Song: I’m Done by The Haunt
Additional information
| NATTINESS | Natty |
|---|---|
| FRUIT | Black Cherry, Black Raspberry, Blackberry |
| BODY | Full-bodied |
| ACIDITY | Fresh (Medium) |
| OAK | Neutral Oak |
| TANNIN | Strong |
| ALCOHOL | 13-14% |
| SWEETNESS | Dry |
| SERVING TEMP | Room Temperature (63°–67°) |
| SULFUR | Zero Sulfur Added |
| VEGAN | Vegan |
| IMPORTER | Filomena Selections |
3 in stock
ABOUT THE PRODUCER
About Mastro di Baglio Mascarìa
Mastro di Baglio Mascarìa is a lush and full Sicilian red made from Nero d’Avola. Rich and supple dark berries, earthy spices, green peppercorns, and chewy tannins. Organically grown on a vineyard overlooking the ocean with plenty of sunlight throughout the year. The grapes were hand-harvested and macerated for 9 days. Fermentation starts with native yeast. The wine was bottled unfined and unfiltered, with no added sulfites.
About Mastro di Baglio
Nino, Giacomo, Vincenzo, Vito, and Daniele, round out the team of five Marsala winegrowers from families of ancient peasant tradition, united by the love for nature and the desire to enhance the cultural heritage.
Mastro di Baglio was born with the aim of producing natural wines of excellent quality, respecting nature, and named after the ancient fortified farmhouses of the Marsala countryside.
Thanking the mild Sicilian climate and the vigor of its extraordinary land, they manage the vineyards without irrigation, and no use of chemical herbicides or synthetic pesticides. Just small amounts of sulfur and verdigris (limited to 2/3 treatments per year).
The wines are not filtered but naturally decanted so that the static sedimentation guarantees adequate clarity of the products. The sulfites present are only those naturally generated during fermentation which takes place at a controlled temperature, using indigenous yeasts and without the use of synthetic chemicals.