Rosè di Rosa

APPELLATION: Vino Frizzante – Rosato
GRAPE VARIETY: An ancient biotype of Nero d’Avola, commonly known in the Campobello di Licata area as Inzolia Rosa

SOIL TYPES: Contrada Fondirò, Munti area: dark clay soils, highly mineral-rich. Contrada Fondirò, Giuseppina area: calcareous-clayey soils.
TRAINING SYSTEM: Trellis system with spurred cordon and Guyot pruning.
HARVEST PERIOD: Early September.
HARVESTING METHOD: Manual harvesting into 14 kg crates.

WINEMAKING: The grapes are crushed and destemmed, then briefly cold-macerated to encourage color extraction before being pressed using a closed-bladder pneumatic press. After rapid cold clarification, the must is racked and fermented at a controlled temperature in stainless-steel tanks.

MATURATION: In stainless-steel tanks. Secondary fermentation in an autoclave using the Martinotti method.
Young, Fresh and Elegantly Fruity

Rosé di Rosa is Milazzo’s young, fresh and elegantly fruity sparkling rosé. Its distinctive character comes from a short Charmat method, with a brief secondary fermentation in an autoclave designed to enhance its aromas and soft, immediately appealing character.

Tasting Notes
Intense pink in color with garnet reflections reminiscent of pomegranate. The nose reveals pronounced floral aromas, complemented by notes of orange blossom and ripe citrus fruit.
Balanced, fresh, savory and silky on the palate, with raspberry-like fruity notes emerging on the finish.

Food Pairings
Excellent with appetizers, light pasta dishes, fish and white meats.

SERVING TEMPERATURE: 6–7°C
ALCOHOL: 12% vol.