Classification: DOC Etna rosato
Variety: 100% Nerello Mascalese
Number of bottles: 10,000
Production area: Contrada Diciasettesalme,Castiglione di Sicilia
Yeald per hectar: 7000 kg/ha
System of cultivation: espalier
Vine density: 5,700 plants per hectar
Vinificazione: criomaceration in press at temperature controlled, bellow 4 ° for 4/5 hours to reach perfect extraction of colour. Could maceration and setting. Fermentation in controlled temperature at 17°C, about 20 days
Refining: in stailess steel on yeast, with frequent stirring
Total acidity: 6,5 g/Lt
Type of soil: predominantly lavic
Time of harvest: first 10 days of September
Etnarosato is distinguished by its floral notes and hints of ripe fruit, and aromatic herbs.
A rich wine, with a full bodied flavour which represents within itself the characteristics of the volcanic soil.