The name comes from the Arabic word for a craft technique of knotted, interwoven yarns that create lace and fringes. The term “macramé” is a perfect way of indicating our perception of wine as careful, precise work to bring together Nero d’Avola and Merlot varieties and their terroir, thanks to a complex process that involves a slight drying of grapes already on the vine. The interweaving of all these elements becomes Macramé.
Nero D’Avola and Merlot
Province of Agrigento
About 400 m above sea level
Type of Soil
Bush and Espalier
September, the grapes are left to slightly dry on the plants
In small French oak barriques from Allier
Deep red with violet hues
Intense fruit aromas such as cherry, strawberry, Marasca cherry, wild raspberry and red mulberry, nuanced with bell pepper and Porcini mushrooms.
Savoury and harmonious in the mouth, with soft tannins and fig, carob and walnut aromas, all well blended by vanilla notes.
Intense and youthful, long finish.
18 – 20°C
Pasta with wild boar or Nebrodi pig sauce, Pasta Norma style, Cavatelli Agrigento style, Eggplant Parmesan, grilled meat, Falsomagro cheese, soft, medium and mature cheese. Excellent with typical Sicilian Street Food specialties like the Palermo spleen and cheese sandwich.
Thanks to tannins ripened in the sun, the palate is truly satisfying, and the flavour spruces up the entire mouth to prepare it for the next sip. Precisely what a balanced wine must offer the consumer.
We recommend oxygenating the wine in a large decanter for 30 minutes prior to tasting.
Gold medal at the Berlin Wine Trophy 2018
Silver medal at Mundus Vini 2018
Silver medal at the oenological contest Venere Callipigia 2018
DOWNLOAD THE TECHNICAL DATA SHEET: MACRAME’