Zensa, pronounced ‘Sensa’, by Italian definition means ‘without.’ They focus on using organic grapes from Trapani (Sicily) and Puglia, producing wines from Primitivo (Zinfandel to some), Nero d’Avola, and Fiano
For their Puglian Nero d’Avola the grapes are left uncrushed prior to fermentation in order to get maximum colour extraction, with 30% of the final wine aged in French and American barriques for a toasty, earthy finish. The use of the “appassimento” technique generates a wine that displays a bouquet reminiscent of dark cherries, red fruit, chocolate and prunes.
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