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
Method & Production
Ruby red with violet reflections. Fragrant with red berries, cherries and plum. Very fresh, easy drinking and harmonious.
Perfect for antipasti and works really well with pizza too.
Code: GU0621Please log in to see pricesProduct Fact SheetDetails