Philosophy at Armosa
The Armosa winery is situated in Sicily’s Scicli in the Ragusa province and was established by Michele Molgg in 2002 to make wines. The philosophy and main aim were to build the reputation of Sicily’s native Nero d’Avola grape by growing it in various terroirs to make distinct wines with different personalities and tastes. The small estate currently processes 5.2 hectares of Nero d’Avola and 0.8 hectares of white Muscat. The Siclys and Curma are made from Nero d’Avola, while Salipetrj is made from white Muscat. They even make the Grappa Ayn.
Special terroir of Scicli
The terroir includes the villages Sampieri, Donnalucata, Cata d’Aliga that have beautiful beaches and olive-covered hills. It lies at the confluence of three valleys and has a diverse microclimate because of this. The conditions are perfect for growing high-quality grapes for winemaking. The work in the vineyards is done manually to promote healthy grapes and maintain ecological balance. They harvest the grapes during the cool hours, and the best grapes are selected and taken to the cellar.
High-quality winemaking at the winery
The wine cellar was made by restoring rural buildings and is fitted with stainless steel tanks for fermentation at controlled temperatures. Winemaking techniques used feature minimum intervention to preserve the integrity of the wines. Wines are aged in oak barrels to attain the right flavor and aroma. Every vintage represents the memory of the wine for a particular year, and each one is unique in its own way.