Description
Grape: 50% Nero d’Avola, 50% Syrah
Organic and delicious Sicilain Rosé!
Winemaking
similar to that of a white wine; the grapes are picked, placed in small trolleys and refrigerated at about 15-16 °C. Once at the winery the grapes are destemmed, then sent to the press for a short maceration of about one hour to achieve perfect tone through the extraction of colour from the skins. The must obtained remains at about 8-9 °C in static decantation for 36 hours. The clear part is then decanted and ferments at about 14-16 °C for 8/10 days. After about 5 days and at the end of fermentation in stainless steel tanks of 210/264 hl the wine is racked and lightly macro- oxygenated, leaving it on the finest lees with weekly stirring to favour the fixation of the anthocyans, the aromas and the increase in tasting volume; finally it is blended and bottled