Frank Cornelissen, Susucaru Terre Siciliane Rosato MAGNUM

2019 Vinification : Destemming and light crushing of the grapes. Fermentation : starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 10 days. Aging : In neutral epoxy tanks from 2500 liters to 7000 liters. Our rosé is produced with the same phylosophy and vinification techniques as all our other wines: skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability.