frank cornelissen susucaru rosato rose wine
Our rosé is produced with the same phylosophy and vinification techniques as all our other wines: skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. Not only a refreshing summer wine from a blend of Malvasia, Moscadella, Insolia and Nerello Mascalese, as this is a “rosé” which can also be regarded as a light red, like a “Jura” wine, pairing well with a wide variety of dishes.
Region: Etna, Northern valley
Vineyards: Picciolo, Calderara, Crasà, Muganazze, Feudo di Mezzo, Puntalazzo
Varietals: Malvasia, Moscadella, Cattaratto, Nerello Mascalese
Vinification: Destemming and light crushing of the grapes
Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 10 days
Aging: In neutral epoxy tanks from 2500 liters to 8000 liters
Filtering: Before bottling with PP cartridges of 1 micron
Sulphur: values can vary from 15 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine.