The Nero d'Avola grapes for Rossojbleo are selected from various vineyards in Chiaramonete Gulfi and Ragoletti. The vines are trained according to the traditional Alberello method. Harvest occurs mid-September, after which there is a short maceration period at a controlled temperature. Fermentation and malolactic fermentation in stainless steel. A few months of refinement before bottling and release.
Rossojbleo - Organic
- Sicilia, Italy