Vinification in red grapesPiedirosso, maceration of skins with must from 3 to 5 days, control of fermentation temperature, processing and aging
Aging of wine
Steel for five months
Bucatini to the rabbit at the cacciatora or game and cheeses
Intense ruby red
Characteristic of violet
Dry, just tannic
Manufacturer: Cantine Antonio Mazzella
Three generations, a past full of sacrifices and commitment, this is the story of the Antonio Mazzella cellars. Founded by Nicola in 1940 and expanded and perfected by Antonio, the founder's son. The production areas of this company are located on the south side of the island of Ischia at about 150 meters above sea level, the roads and land conditions are not the most comfortable for the cultivation of vineyards. The cultivation lands are reachable only on foot by means of ancient paths, this makes the care of the vines even more difficult and contributes to making these products unique. But with the time and constant commitment of the Mazzella family, these arid and abandoned areas have become flourishing and productive. The harvesting, crushing and pressing of the grapes are carried out by hand, after which the must is left to mature in ancient cellars dug into the soft tufa rock where it will remain until bottling.
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