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Mastro di Baglio Mascarìa

$34.00

Out of 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

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

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.