Every wine is a reflection on the relationship between time and nature. To obtain this Rosà, Nero d'Avola vinified as a pink wine,the grapes,grown on vines that an ancient wisdom adapted to the local torrid climate without irrigation, must be harvested a week in advance. The winemaker becomes involved in the relationship between place and nature, with a gentle wisdom, born from a love and respect for the uniqueness of these lands.
Nero d'Avola is considered to be the most typical and representative red grape variety of Sicily. The Calabrian synonym is an Italianisation of the dialectal name, "Calaurisi", which literally means "grape (cala)of Avola (aurisi)". In both versions of the word reference is made to the town of Avola, a municipality in the province of Syracuse, indicating that the vine was selected by growers from that area. From there, it has spread to other municipalities of the Val di Noto, Ragusano and Calatino; only recently has it expanded throughout all of Sicily. The most suitable vineyards can produce excellent red wines, perfect for ageing, if they are cultivated according to the traditional techniques developed throughout history, adapted to face the local torrid climate without resorting to irrigation. The aromatic element, arising from the ripe richness of the dark fruit, is marked by flavours of oregano and sun-dried tomato, linked by a range of, brackish Mediterranean undertones. The initial dense, sweet aromas are followed by a lively acidity that finishes with a lingering, flavourful embrace.
The grapes, harvested in the first week of September, are vinified as a rosé by direct pressing in the press. The must produced is fermented in steel tanks at a controlled temperature. After partial malolactic fermentation, the wine is bottled in the spring following the harvest and left to age in the bottle for a few months.