2013 was a fantastic vintage for Rosato where the results will be a lighter, fruitier and very drinkable expression from Nero d’Avola & Nerello Mascalese.
The grapes for our 2 Rosato’s were made with a selection of fruit from the Fiuminello & San Giacomo vineyard at around 700 meters above sea level, with limestone rich soils. The organic grapes from this protected nature reserve make a beautiful and fresh rosato, full of aromas and intense minerality. The grapes are hand-picked, de-stemmed and enter the wine cellar through a stainless steel tube where they are brought to a low temperature. The grapes and juice then quickly make their way into the press where the the juice is gently extracted for a few hours, achieving the perfect extraction of free run juice, color. Here is information on pressing if you care to read more http://en.wikipedia.org/wiki/Pressing_(wine) From here the beautifully colored juice goes into a stainless steel tank for fermentation. It is treated like a white wine but made from a red grape.
Rosato is the perfect compromise for white and red wine drinkers, can quickly end any argument and is one of the most versatile wines for food. The 2013 Rosato’s from Di Giovanna will be bottled in January and available early March 2014.
Gerbino Rosato di Nero d’Avola 2013: Production 10,000 bottles
Gerbino Rosato di Nerello Mascalese 2013: Production 8,000 bottles
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History of the wine press http://en.wikipedia.org/wiki/History_of_the_wine_press