Floral notes like those of hibiscus and dog rose encounter hints of wild strawberries, blackberries and melon.
Lively and fresh in the mouth recalling meringue and also the pale flesh of peaches.
VINEYARD: Dispensa, Gurra
TYPE OF SOIL: at Dispensa average depth tending to chalk, almost without structure, moderately limey; at Gurra moderately deep with little lime, absent structure and very chalky.
ALTITUDE: 70-75 metres above sea level
YIELD PER HECTARE: Nero d’Avola 90 q.li; Syrah 80 q.li
TRAINING SYSTEM: espalier with spurred cordon and Guyot pruning systems
PLANTING DENSITY: 4,545 plants per hectare
Syrah 20th August; Nereo d’Avola 1st-3rd September
similar to that of a white wine; the grapes are picked, placed in small trolleys and refrigerated at about 15-16°. 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° in static decantation for 36 hours. The clear part is then decanted and ferments at about 14-16° 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.
Drink at once to enjoy its freshness
The delicate colour of the Rosé reminds us of the elegance of a prima ballerina.
A perfect match with any sort of snack you can imagine during summer afternoons. Good with fried seafood and vegetables, tempura or sushi.