An area between Riesi and Canicatti at an altitude of about 300m.

100% Nerello Mascalese

End of September

The colour of NeroOro Rosé comes from the natural maceration of the juice on the skins in the pneumatic press, at a cool temperature, for 3 hours.
This is followed by racking and then the fermentation being initiated, which takes place at a temperature of about 17°C for approximately 12 days.

It has a pale pink colour with flecks of copper. On the bouquet there are berryish fruits, with floral notes of violets and roses.

Extremely versatile, going perfectly with light vegetable or fish dishes, or white meat.