This full bodied ros̩ has a pronounced cherry and strawberry aromas combined with a refreshing hint of pink grapefruit.
The grapes were hand-picked at optimum maturity and phenolic ripeness and then macerated on the skins for 12 hours in temperature controlled stainless steel tanks. A cool fermentation followed at temperatures of 16 to 18å¡C for 12 to 15 days, in order to preserve the freshness and aromatic qualities of the Nero d’Avola variety.
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