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.