Frank Cornelissen, Susucaru Terre Siciliane Rosato

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Malvasia, Moscadella, Cattaratto, Nerello Mascalese

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.

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