TASTING NOTES:

Nose: Herbaceous, mineral-y, saline
Tarragon and licorice; red cherry; asphalt/gravel; sea breeze and fresh rain water; citrus pith

Palate: this wine has a slightly waxy/oily texture which accentuates the savory/herbaceous/saline aromatic structure.

FOOD PAIRING RECOMMENDATION:

Seared scallops with tarragon cream
or
Caponata - eggplant with tomato, capers, olives, vinegar

ASHWIN'S REFLECTION:

Ayunta is a small organic winemaking project on the northern slopes of Mt. Etna near Randazzo in Sicily. The azienda is led by Filippo Mangione who farms his vineyards mostly by hand and vinifies his wines with minimal intervention to allow the volcanic terroir to express itself in the glass. The grapes come from old vines of up to 100 years old. Nerello Mascalese is a red grape, but here we have a white wine, so the grapes are pressed and then fermented without contact with the skins, so think “Blanc de Noirs” in style.