https://www.reversewinesnob.com/how-do-volcanic-soils-influence-wine

CIRASA ORGANIC NERELLO MASCALESE 2016

SICILIA, ITALY

VARIETAL: 100% Organic Nerello Mascalese

VINEYARD: 1,000 feet altitude with brown limestone soil

FARMING PRACTICES: Organically grown. Hand harvested into 30lb boxes. No chemicals used (pesticides, fertilizers, additives, etc).

WINEMAKING: Spontaneous fermentation with native yeasts. Almost no fining. Sulfites ≤35 mg/L.

TASTING NOTES: A pale ruby red color with aromas of violet, cherry and candied fruit. In the mouth, elegant, balanced tannins with a long finish.

Just a suggestion, please put your red wine bottle for 25 minutes in the fridge before opening it…

…red wines should be served at between 62-68 degrees temperature, and white wines probably between 49-55 degrees….

A little Gem from Portugal…

Quinta+de+Ramozeiros+bad+quality+label+pic

APPELLATION: Douro Valley

SUBREGION: Cima Corgo

PRODUCTION ZONE: Vacalar-Armamar

VIGNERON: António Sousa

WINEMAKER: Paulo J. Teixeira Barros

VARIETALS: 40% Touriga National, 30% Touriga Franca, 10% Tinta Roriz, 10% Tinta Borroca, 10% Sousão

VINEYARDS: Schist soils, terraced at 985-1,150 feet

VINIFICATION: Total stripping of the grapes, fermentation in granite ‘lagar’ for 8 days

AGING: 12 months; 60% French oak barrels, 40% Portuguese oak barrels

PRODUCTION: 5,000 bottles

PAIRINGS: A deep ruby with aromas of ripe, jammy red fruit and fresh, herbal notes. Complex and full bodied in the mouth with good structure and continued ripe red fruit flavors that linger on a long, balanced finish.

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