Etna Rosato

Recognition controlled denomination of origin, Etna 11/08/1968

Grape type Nerello Mascalese 90%, Carricante 10%

Method of cultivation Guyot

Density of plantation 5000-7000 bunches per hectare

Technology fermentation with skins at controlled temperature for 12-18 hours.

Sensory characteristics Pinky-red, brilliant floral aroma of quince and violet, balanced and harmonious.

Gastronomy elaborate fish dishes, boiled meat, fresh cheeses or Sicilian Caponata.

Serving temperature 12°C

Yield 50hl/hectare