Salty and citrusy, this rosé will take you right back to summers along the Mediterranean. It’s produced from young vines of Nero d’Avola planted over sandy soils which are picked early, macerated for 24 hours on the skins, basket-pressed, before fermentation in stainless steel, and resting in concrete for a few months. Refreshing and lively, it also has some fruit in cherry and strawberry, with intriguing bitter notes reminiscent of Campari adding an edge to the fruity, saline character of the wine.
Organic
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