a special selection of biotypes from Calabrese grape variety, commonly known in the area of Campobello di Licata as Inzolia Rosa
clay and deep organic soil
beginning of September
manual in small crates of 14 kg
the bunches were gently destemmed and after a short cold maceration to better extract the colour essences from the grapes, they were pneumatically pressed. After a quick cold clarification the musts were rancked and fermented at controlled temeprature with selected yeats in stainless steel vats
in stainless steel vats for 4 months aproximately. Secondary fermentation in bulk tanks (Short Charmat Method)
12% by Volume
Young, crispy, with an elegant fruit. Rosé di Rosa shows the unmistakable hallmarks of our Charmat corto (short Charmat): second fermentation lasts only two weeks aproximately in our bulk tanks to enhance the perfumes in the glass and an over all smoothiness.
THE VINE’S SELECTION
The focus on the indigenus varieties, the research of ancient biotypes, experimentation in the vineyard with the selection of clones pairing with the elective soil, represent the peculiarities of our work as vinegrowers.
Our Inzolia Rosa”(pink inzolia) is a good examples of this approach. An ancient biotype of Calabrese grown on this hills since ever, becomes the hearth or our rosé wines. The calcareous clay of the Munti area, on the top of the hill facing North-West, pemits an ideal ripening of these grapes, preserving its perfumes, minerality, acidic backbone, particularly suited for the production of rosé wines.
Bright pink candy color. The nose is complex and structured with evident notes of blackberry, mulberry and blueberry, closing with a pleasant aromatic vegetable that recalls freshly picked nettle. To the palate is full, structured, soft and creamy, fresh and with good persistence.