A candy pink color. An intense fruitiness emerges on the nose where notes of blackberry and raspberry are distinguished, softened by hints of lychee. Vinous. On the palate it is fragrant, structured and with an excellent balance to guarantee gustatory persistence.
The enhancement of native vines also through the rediscovery of ancient biotypes, experimentation in the vineyard in the selection of clones and extreme care to identify the most suitable, have always represented the salient elements of our work as winemakers. The "Inzolia Rosa" is an example. An ancient biotype of Calabrese that has always been cultivated on these hills, which becomes the heart of our rosé wines and sparkling wines. The calcareous clay of the Munti area, on the highest slope of the hill that looks towards the North West, allows these grapes to undergo an ideal ripening cycle, which preserves aromas, minerality and an interesting acidic backbone that are well suited to the creation of rosé wines.
GRAPES: Particular selections of an ancient biotype of Calabrese commonly known in the Campobello di Licata area as Inzolia Rosa
TYPE OF THE SOIL: Munti, plateau of marly origin with a high clayey and calcareous component
TRAINING SYSTEM: Guyot
COLLECTION PERIOD: Beginning of September
METHOD OF COLLECTION: Manual in boxes of 14 kg
VINIFICATION: The grapes are crushed-de-stemmed after a short cold maceration to favor the transfer of color and are pressed with a pneumatic press. After rapid cold clarification, the musts were racked off and fermented at a controlled temperature and with selected yeasts. in steel tanks MATURATION: About 4 months in steel tanks. Aging in the bottle
ALCOHOL: 12.5% vol.
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