Grapes: 50% Nero d’Avola, 50% Frappato.
Harvest: The Nero d’Avola and Frappato grapes are harvested by hand and are put in small containers of 15kg. The Nero d’Avola is harvested around the middle of September and the Frappato at the end of that month.
Vinification: We chill the grapes overnight in a refrigerated room to lower the temperature to 6-8 C, thereby protecting the aromatic characteristics of the grapes. 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. The grapes are very delicately pressed to a maximum of 0.6 bar. The most is kept overnight at 10°C to allow natural sedimentation. Now fermentation is initiated, which takes place at a temperature of about 17°C for approximately 12 days.
Ageing: Once fermentation is completed, the two wines are blended together and the wine is kept on its fine lees for 3-4 months before bottling.
Tasting notes: The blending of these two grape varieties gives an authentic rose, 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.
To serve: Rosa di Santa Tresa is very versatile, going perfectly with light vegetable or fish dishes, or with white meat. It is also ideal with sushi, or as an aperitif. Best served chilled at 10-12°C.