Nero d’Avola and Frappato grapes are harvested by hand and put in small containers of 15kg. The Nero d’Avola is harvested around the middle of September and the Frappato at the end of the month.
The colour of “Rosa di Santa Tresa” is created thanks to a natural maceration on the skins in the pneumatic press, at a cool temperature, for 2 hours for the Nero d’Avola and 4 hours for the Frappato. Once fermentation is completed, the two wines are blended together and left on the fine lees for 3-4 months before bottling.
The blending of these two grape varieties gives an authentic rosé, which is truly Sicilian. A beautiful pale pink colour, with hints of copper, there are lovely notes of berries on the nose, with hints of violets and roses. The palate is elegant and persistent, with raspberry and wild strawberry fruit and excellent acidity.
Grapes: Nero d'Avola 50%, Frappato 50%