Rosso di Nera

APPELLATION: Vino Frizzante – Rosso
GRAPE VARIETY: Nero d’Avola

SOIL TYPE: Contrada Fondirò, Munti area: dark clay soils, highly mineral-rich.
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
Rosso di Nera is Milazzo’s young, fresh and elegantly fruity sparkling red wine. Its distinctive character comes from a short Charmat method, with a brief secondary fermentation in an autoclave designed to enhance its immediate aromas and soft, approachable character.

Tasting Notes
Beautiful garnet red in color with violet reflections. Intense and vibrant on the nose, revealing aromas of fresh red fruit, red citrus and pomegranate, beautifully complemented by notes of red flowers and raspberry.

Fresh, crisp and pleasantly tannic on the palate.

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

SERVING TEMPERATURE: 6–7°C
ALCOHOL: 12.5% vol.