Description
History
Federico Graziani began in the world of wine very early, at the age of 15 he enrolled in sommelier courses and in 1998 at the age of 23 he won the competition for the best sommelier in Italy at 23. This allows him to gain experience alongside big names such as Gualtieri Marchesi, Stefano Cavallino, Bruno Loubet, Cracco Aimo and Nadia Moroni. Finally, in 2006 he deepened his studies and obtained a degree in Oenology and met Salvo Foti who pushed him to become a producer. By chance he learns of a centenary vineyard that was about to be uprooted in Passopisciaro, so he decides to buy it and a few years later his first wine is released: Profumo di Vulcano. The result of an encounter with the traditions and flavors of a unique territory.
Grapes used
Nerello Mascalese and Nerello Cappuccio
Production method
The wine undergoes spontaneous fermentation thanks to indigenous yeasts. It then rests in steel for 12 months and ages in the bottle for 6 months before being marketed.
Alcohol content
13%
Tasting notes
Ruby red colour, transparent and brilliant. On the nose, the wine has notes of red fruits such as strawberries and raspberries, with a citrus freshness of mandarin and a mineral nuance. On the palate, it is fresh and refreshing, with a light and harmonious tannic perception. The aftertaste is clean and sapid, with a sensation of white chocolate and spices such as pepper and cardamom.
Possible combinations
Dynamic wine that goes very well with many types of dishes. If served fresh, it is excellent in combination with dishes such as Mediterranean turbot, grilled tuna, white meats such as rabbit and guinea fowl.
