This unique Rosato is made from the native SicilianNerello Mascalese grape known for itís expressive aromatics and spice. The Nerello Mascalese stock was taken by Aurelio Di Giovanna from a 100 year old vineyard in Noto, Eastern Sicily where the vine has itís origins.
The grapes come from the Miccina & Paradiso vineyards, with yields lowered by 50% with green harvest The grapes were hand picked, maceration on the skins for 12 hours, temperature controlled. Fermentation in stainless steel tank on the fine lees for 3 months, fined and filtered before bottling.
The Rosato di Nerello Mascalese is bright fuchsia, very fragrant notes of violet and a slight smokiness, typical of the Nerello grape. It has a fresh and intense minerality, bright acidity with a dry and savory finish.
This wine pairs wonderfully with vegetable frittatas, grilled fish and pork. Or try with spicy asian foods.
Following in the footsteps of our Great Grandfather Cristoforo Ciaccio who planted the first vineyards in 1860 and aged his wines in the cellar of the old farmhouse Fiuminello, the Di Giovanna family has continued to cultivate its vineyards with unwavering dedication and pride for generations.
In 1985, Aurelio Di Giovanna and his wife Barbara, initiated in-depth study of their mico-climates and soils. Following careful cloning and testing they identified the vines best suited for each vineyard. Each property was delinated into 5 unique vineyard sites: Miccina, Gerbino, and Paradiso at 350-480m above sea level in the village of Contessa Entellina (PA). The Fiuminello and San Giacomo vineyards flourish at 700-830m above sea level in the mountains surrounding the town of Sambuca di Sicilia (AG).
The Di Giovanna family is committed to organic practices in their vineyards and winery, preserving their land and history. All of their products are certified organic through Suolo e Salute srl. Since 1997.