Susucaru Rosato 2016

Grape variety: Malvasia, Moscadella, Catarratto, Nerello Mascalese

Their rosé is produced with the same phylosophy and vinification techniques as all their other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.

Region: Etna, Northern valley

Vineyards: Picciolo, Calderara, Crasà, Muganazze, Feudo di Mezzo, Puntalazzo

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 8000 liters

Fining: No

Filtering: Before bottling with PP cartridges of 1 micron

Sulphur: values can vary from 15 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine.

Annual production: 30.000 bottles

First vintage: 2007

Denomination: IGP Terre Siciliane Rosato

Bottle type: Transparent burgundy bottle

Available sizes: 750ML, 1500ML, 3000ML and 5000ML (special request only)

Recommended stemware: Zalto Universal